1/4 cup vegetable oil
1/4 cup vinegar
1/2 teaspoon chili powder
2 tablespoons poultry seasoning
1 teaspoon cayenne pepper
1 teaspoon dried sage
2 teaspoons dried garlic
2 teaspoons dried minced onion
2 teaspoons dried ginger
1/2 teaspoon dried rosemary
1 tablespoon cornstarch
1/2 cup chicken broth
2 tablespoons distilled white vinegar
1 (16 ounce) can chicken broth
2 tablespoons minced fresh ginger root
2 tablespoons vegetable oil
2 tablespoons honey
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic powder
In a large bowl, cook oil and vinegar over medium heat until bubbles form in the mixture. Pour vinegar mixture into a separate bowl and knead until smooth.
Heat oil and vinegar in large skillet over medium heat. Mix with poultry seasoning, cayenne pepper, sage, garlic and onion. Stir into the mixture until evenly coated. Cover; cook 20 minutes, until all ingredients are evenly coated.
Stir chicken into the mixture; cover; reduce heat to low. Cover; cook 15 minutes, or until chicken is cooked through and juices run clear.
Stir broth into the mixture. Bring mixture to a boil; add chicken, ginger, vinegar, ginger, oil, honey, cayenne pepper, garlic powder, chicken broth, chicken broth, chicken broth, vinegar, chicken broth, ginger, oil, chicken broth, vinegar, chicken broth. Return to a boil. Cover; cook 5 minutes, stirring.
Spoon into 12 cast iron dish. Sprinkle with cornstarch; pour chicken into pan. Top with remaining ingredients. Bake in a preheated 350 degrees F (175 degrees C) oven for 15 minutes.