Wednesday, June 13, 2007

Plum Chicken

1/4 cup peach jam
1/4 cup water
1/4 cup plum sauce
1/4 cup soya sauce
1/4 cup hoisin sauce
2 Tbsp cornstarch
1 tsp lemon juice
1 tsp ginger
1 tsp chili sauce
8-12 boneless skinless chicken thighs

Preheat oven or bbq to 350, best cooked in bbq with a foild diffuser (sheet of tinfoil doubled over with the shiny sides out) but an oven will do. Slowly whisk cornstarch with hoisin sauce to remove lumps. Whisk in remaining ingredients. Place chicken in a large cake pan and cover with sauce. Cook for 45 minutes

1 lb vermicelli
1 Tbsp honey
1/4 cup chicken broth
1 tsp basil
2 tsp curry powder

Cook noodles according to directions. Drain. Whisk broth ingredients together and combine with noodles in the original pot. Serve with above chicken and green veggies.

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