Indonesian Ginger Chicken

This recipe is adapted from one by Ina Garten, also known as the Barefoot Contessa. Her recipes are always beautiful, tasty, impressive, and extremely easy to make. Like, ridiculously easy. Your guests will not believe how easy it is to make her gourmet-looking food- like this delicious chicken! This dish is great served with Roasted Carrots and Basmati Rice.

Indonesian Ginger Chicken (serves 3-4)

You will need:
3-4 servings chicken breast (approximately one per person, and you can cut them into smaller pieces)
3/4 cup soy sauce (store brand is fine)
Cloves of one bulb garlic, minced (you can use a little more or a little less)
1 medium-sized piece ginger root, peeled and grated
1 cup honey

Combine honey, soy sauce, garlic, and ginger in a small saucepan over low to medium-low heat, and cook until honey is melted (when you scrape the bottom of the pan with a spoon, you will no longer find globs of honey.) Arrange chicken in a single layer in a baking pan (I used an 8x8 square glass pan) and pour sauce over chicken. Cover tightly and marinate overnight.
When you are ready to cook the chicken, preheat the oven to 350 degrees. Cover the pan tightly with foil and bake for 30 minutes. Remove the pan from the oven, take off the foil, turn the chicken (don't put the foil back on!), raise the heat of the oven to 375 degrees, and bake another thirty minutes. This should cook the chicken completely (it doesn't brown to darkly, despite the dark color of the sauce) but if you are unsure, just cut a bit of one piece open to check.

Even people who claim to not enjoy "Asian" food eat second and third helpings of this dish! And it makes your kitchen smell really good, too. ^_^

This is what the chicken would look like if you used
other parts than just chicken breast pieces.