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For 4 servings, you will need:

1 broiler fryer chicken, 2 to 2 1/2 lbs, cut up
3 to 4 tbsp peanut or salad oil
1 green onion cut into 1/2-inch pieces
1 piece (2 inches) fresh ginger root or 2 tbsp candied ginder, minced
1/2 cup dry sherry or orange juice
2 tbsp honey
2 tbsp soy sauce
1 tsp salt
fresh pineapple chunks and thinly sliced green onions for garnish
Note: add 2-3 tbsp pineapple juice to sauce, if you wish.

1. Wash chicken and pat dry. Heat oil in wok or heavy skillet. Add chicken, onion, and ginger root. Over medium heat, brown slowly for 10 minutes, turning chicken several times. Drain excess oil.
2. Mix sherry, honey, soy sauce, and salt. Pour over chicken in pan. Cover and simmer for 30 minutes or until chicken is done (when pierced with fork, the juices will run clear).
3. Remove chicken onto warm serving platter. Boil juices down about two minutes to make a thick glaze. Spoon over chicken. Garnish with pineapple chunks and green onion slices. Serve immediately.