Low-Fat: Thai Honey Chicken Recipe


Ingredients

4 chicken breasts [=1 1/2 lb]
3 garlic cloves, minced
2 tbsp liquid honey
2 tbsp soy sauce
2 tsp chili paste


Directions

This dish is similar to Chinese Honey Garlic Chicken but with a little
extra spice.

Remove and discard skin from chicken breasts. Place breasts in single
layer in shallow dish. Score each a few times on meaty side.

Combine garlic, honey, soy sauce and chili paste; spread over chicken.
Cover and refrigerate for at least 6 hours or up to 12 hours.

Place chicken breasts on baking sheet; Bake in 375F 190C oven,
turning once and basting occasionally with juices, for 30-40 minutes
or until no longer pink in centre. Strain juices through fine sieve;
serve with chicken breasts.

Serve with "Iron-Rich: Tofu Salad With Fresh Herbs"

Per serving: about 170 calories, 28 g Protein, 2 g fat, 10 g
carbohydrate

Source: Canadian Living magazine Apr 95 Presented in article by Ann
Lindsay: "Health & Well-Fare: Thai into the Trend"

[-=PAM=-] PA_Meadows@msn.com


Servings: 4 servings

 

 

Low-Fat: Thai Honey Chicken Recipe brought to you by Recipe Ideas


Categories: Asian; Chicken; Poultry; Thai


The History of Recipes

It is quite possible to trace the history of transcribed cooking instructions back into antiquity, certainly as far into history as early Egypt, and quite possibly further than that. However, sadly, these ancient recipes were just very simple hieroglyphic recipes for preparing meals.

Interestingly, the oldest recipe discovered so far, according to academics is a series of clay tablets in Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel exhilarated and blissful.

Progressing into The time of the romans around 25BC a man called Apicius compiled a collection of documents describing recipes cooked by wealthy roman citizens. In his publication, Apicius tells us how the meals were divided into starters, main course and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius tells us how the early Romans were skilled in the use of a good variety of aromatic flavors, including a few that will be familiar to modern cooks for example thyme, rue and asafoetida.

Later, in the 15th century, the Crusaders brought back many foods and herbs from middle-east cuisine, including coriander, parsley, and rosemary. These new foods and spices led to a torrent in recipe books, the majority of which still exist in private cookery archives.

During the next few hundred years, the powerful families of Europe competed with each other to lay on the most exotic meals, and because of this the best cooks and their recipes were at a premium. Nevertheless, it was during the nineteenth century that cookery and cookery books became really popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted much of their lives to collecting, trying out, and publishing the recipes of their peers.

Like it or not, the introduction of TV brought us cooking programs and the recipe books that accompanied them.

And that brings us to the present day and the invention of computers and the internet, permitting everybody to access massive numbers of recipes such as those found on sites such as the one you are reading now.

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We hope you enjoy this Low Fat_ Thai Honey Chicken recipe.

 


Low-Fat: Thai Honey Chicken Recipe, one of many tasty recipes brought to you by Recipes Ideas




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