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Deliciously different for Thanksgiving “gravy” and always perfect for baked chicken!

  • 1 TB. water
  • 2-3 TB. pan drippings from turkey or chicken
  • 13/4 Cups white (lemon/lime) soda
  • 2 Cups Sweet Chili Sauce (available in grocery stores with larger ethnic sections or any Asian store)
  • 1-2 TB. soy sauce
  • 1 bunch fresh cilantro, stems removed and finely minced (about 1/2 cup when minced)

In a medium saucepan, cover the GINGER and GARLIC with the water. Let stand a few minutes. Take the turkey or chicken out of the roasting pan, and drain off all but a tablespoon or two of drippings. Pour the soda into the roasting pan and stir it around to deglaze the pan, then pour the sauce into the saucepan with the GINGER and GARLIC. Add sweet chili sauce and 1 TB. soy sauce, taste and add the second TB. of soy sauce if desired. Heat over medium-low until warmed through; add cilantro and stir just before serving.

Prep. time: 5 minutes
Cooking time: 5 minutes
Serves: 4 Cups

Nutritional Information:
Servings 16; Serving Size 1/4 cup (57g); Calories 50; Calories from fat 15; Total fat 1.5g; Cholesterol 0mg; Sodium 380mg; Carbohydrate 10g; Dietary Fiber 0g.

Garlic Powder Granulated 1.3 oz. 1/4 cup jar
Powdered China #1 Ginger .9 oz. 1/4 cup jar

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