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Lymphoma and Pets
Asian Chicken with Honey and Ginger from the American Institute for Cancer Research
In an ongoing effort to promote cancer-preventive lifestyle choices, the American Institute for Cancer Research and author Dana Jacobi create delicious and nutricious dishes, and this is among their finest, Asian Chicken with Honey and Ginger.
The AICR recommends that when buying soy sauce, "opt for the naturally brewed, reduced-sodium variety. Also, when purchasing fresh ginger look for a plump root, free of blemishes and wrinkles. A small amount of sesame oil adds its unique nutty flavor."
This recipe is easy to prepare and marinating the chicken hours ahead allows it to absorb more flavor … For a great meal simply pair Asian Chicken with Honey & Ginger with brown or wild rice. You also can serve baked winter squash and a green salad. Add some color to the salad with cherry tomatoes, perhaps some sliced cucumber and shredded carrots. Dress it with a light drizzle of olive oil and wine vinegar. This is an elegant and delicious dinner.
Asian Chicken with Honey & Ginger
- 2 Tbsp. honey
- 2 Tbsp. reduced-sodium soy sauce
- 1 tsp. sesame oil
- 4 cloves garlic, minced
- 1 green onion, chopped
- 2 tsp. fresh ginger root, peeled and grated
- 1 1 /2 lb. chicken breasts, with ribs, skinless
In small skillet over low heat combine honey, soy sauce, sesame oil, garlic, onion and ginger. Stir until honey melts, about 1 minute.
In medium baking pan, cover chicken with sauce until well coated. Arrange breast side down, ensuring parts don’t overlap. Tightly cover pan with aluminum foil. Marinate 2 hours (longer is better) in refrigerator.
Before cooking, remove pan from refrigerator and allow it to sit at room temperature for 15 minutes.
Preheat oven to 350 degrees.
Place covered baking pan in oven and bake 30 minutes.
Uncover pan and turn chicken over. Bake uncovered for an additional 30 minutes or until internal temperature is 165 degrees. Baste once with pan juices after 10-15 minutes.
Makes 4 servings.
Per serving: 178 calories, 2.5 g total fat (<1 g saturated fat), 11 g carbohydrate, 27 g protein, 0 g dietary fiber, 375 mg sodium.