Ginger Maple Chicken
Four boneless chicken breasts
1/3 cup flour
Pam cooking spray (or vegetable oil)
2 Tablespoons Kikkoman Less Sodium soy sauce
2 teaspoons chopped candied ginger
2 cloves minced garlic
½ cup maple syrup
2 Tablespoons vinegar
2 Tablespoons wine
½ teaspoon pepper
1 teaspoon cornstarch – (to thicken slightly)
Heat oven to 350°F. Coat chicken breasts with flour. Heat frying pan sprayed with Pam and brown chicken on both sides (about 5 minutes). Arrange in 9-inch square pan. Mix remaining ingredients in small bowl, blending cornstarch in well. Pour over chicken. Cover baking dish with foil. Bake 20 minutes and remove foil. Spoon sauce over chicken and return to oven uncovered to bake for another 25 to 35 minutes.
Serve with Jasmine rice and pineapple carrots (see below).
Leftover chicken can be sliced and served cold over tossed salad for another delicious meal the following day.
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Pineapple Carrots
1 lb carrots
1 small can pineapple tidbits, drained (save juice)
Slice carrots diagonally. Place in a large pot with pineapple juice, adding water to cover. Bring to a boil. Cover and reduce heat to med/low. Cook until just tender. Drain and combine with pineapple tidbits. Place in covered serving dish and microwave to heat just before serving.