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
Transcribed cooking instructions as an idea can be found way back into the distant past, in truth as far back into recorded history as early Egypt, and possibly even further than that. Having said that, sadly, these early cook books were just basic pictorial instructions for preparing food.
The truth of the matter is, the most ancient recipe discovered so far, according to Professor Solomon Katz, are a few clay tablets in Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel `blissful`. Later on, in The time of the roman empire around 25BC a roman called Apicius created a number of documents showing how to cook the recipes prepared by his fellow Romans. In his publication, Apicius recounts how the meals of wealthy Romans were divided into appetizers, main course and afters, a style of dining still practiced today. He also recounts how the Roman chefs used many aromatic flavours, including a few that will be familiar to modern chefs such as basil, mint and dill. Later, we find a couple of books published in the fourteenth century : one book published under the title `Forme of Cury`, and another titled `Curye on Inglish`. Perhaps surprisingly, these two books are not about the spicy food that is popular today, but instead descriptions of the types of meals on the tables of the rich. Later, in the fifteenth century, people returning from the crusades brought us many new foods and spices from middle-east cuisine, including spices like basil and rosemary. These new foods and spices led to a torrent in manuscripts on cookery, many of which are now in academic collections. By the time we get to the 1900s, cookbooks were starting to become popular as a result of higher levels of literacy, people having increased free time and being a little richer. The arrival of television gave us celebrity TV chefs and the demand for the spin-off recipe books. And that neatly brings us to the present day and the invention of the internet, allowing us all to access thousands of recipes like the ones you can find on our site. |
We hope you enjoy this Low Fat_ Thai Honey Chicken recipe.
