Skip to main content

Sticky Chicken

I wish I had a picture of this to post for you.

But I don't!

Here's our dilemma . . .

we want to eat Chinese food,

But we can't find a Chinese food place we like.

I'm not talking Pei Wei,

although, that's nice fru-fru Chinese food.

We just want noodles, rice, chicken, sauce.

That's it!

I make sticky rice at home occasionally.

It is a gluten rice that makes it sticky.

Get it!  "S.T.I.C.K.Y" rice?

You can take a smidge, smoosh it together into a little ball and it stays.

It's great for dipping in your Chinese sauce.

If you have Chinese sauce.

Which we don't always have.

So we use soy sauce.

But it's not the same.

We want Chinese sauce.

I found this recipe and made it.

I think I've solved our dilemma for Chinese food!
I'll make it at home and be very content!

I got this from a website, but I have absolutely no idea where it came from . . .that was many weeks ago!  I'm very sorry if it came from your site, but thank you, as it's delish!

Sticky Chicken

1/2 cup balsamic or apple cider vinegar
1/2 cup  soy sauce (use gluten free if needed!)
1/2 cup water
1/4 cup sugar
1/4 cup brown sugar
3 Tbsp. honey
3 garlic cloves, minced
1 TBSP ginger, optional
1/8 tsp. pepper
1 1/2 - 2 lbs. boneless, skinless chicken breasts, sliced thin (partially frozen chicken is very easy to slice thin)
Combine all ingredients except the chicken in a shallow baking dish and stir until sugars dissolve. Add the chicken and turn to coat well. Cover the dish and chill 3 or more. 

When ready to cook, place the chicken and marinade in a large heavy nonstick skillet. Bring to a boil over medium heat.

Reduce heat to low, cover the skillet and simmer for 8-13 minutes, stirring the chicken occasionally. When the chicken is done, remove the meat to a bowl and keep warm.

Increase heat to medium and cook the marinade remaining in skillet until syrupy, stirring occasionally at first, then stirring constantly as the mixture starts to thicken, so that it will not burn.  This will take about 20 minutes or so, depending on how much marinade is in your pan.  Return the chicken to the skillet, coat it with the sauce, and serve sticky chicken immediately!

**While eating, my family decided that sauteed onion, blanched broccoli, and red peppers would be a great addition to this mixture.  Next time!
Labels:

Comments

Post a Comment

Popular posts from this blog

Charleston's Style Potato Soup

Love Charleston's! Love everything I ever eat at Charleston's. Love the blackened fish sandwich, which isn't listed on the menu but you can still order it, with glazed carrots. Love the carrots! Love the chicken fingers;  the best there are!  I rarely order them -- because it's not a healthy choice, but oh boy!  They're delish! Love the honey glazed croissant. L.O.V.E! Love the pork chops with smashed potatoes and glazed carrots. Love the potato soup! Seriously adore it! It's thick. It's simple. It's delicious! We don't have a Charleston's where we live. Boo hoo! Here's a close replica of Charleston's baked potato soup.  I found it at www.tastebook.com   I made some adjustments to the recipe.  Not because I think I "know," but because I didn't have everything on hand nor can my sweet girl cherub have some of the ingredients.  I made it and didn't tell my family what it was su...
5 comments
Read more

Neiman Marcus' Chicken Tortilla Soup

 I've been to eat at Neiman Marcus one time. It was really good! "Everyone" talks about the Neiman Marcus cafe and the things they love from there. Because I've only been once, my variety of selection is limited! However, I have had lunch with friends that serve this Neiman Marcus soup recipe. It is so delicious that I wanted to pass it along to you! If your weather is like our weather, one day you're making soup and the next your grilling out! But because these are simple ingredients, you'll be able to throw it together in a moments notice! Neiman Marcus' Chicken Tortilla Soup 3-4 chicken breasts; cooked and shredded (or whole chicken;  cooked & shredded) olive oil 1 c onion, chopped 1 c bell pepper, chopped 1 c celery, chopped 1 c carrots, chopped 1/2 T minced garlic 2 t cumin 2 t coriander 1 t paprika 1 t red chili powder 1 T oregano 1/2 t cayenne (adjust to your taste) 1 28-oz can diced to...
4 comments
Read more

"Hosaf" (Dried Fruit Compote)

I've made reference to our trip last Summer to different European countries. My prized souvenirs are cookbooks from each country. I'm not sure, of the 4 cookbooks, which is my favorite, but I surely enjoy the one I purchased while in Greece. I'll tell the quick story: We were in an open air market in Greece, searching through antiques and junk. Along the perimeter of where we were shopping were business. In typical European fashion, outside one of the restaurants was a young man leaning against the doorframe, as if to summon customers into his restaurant. When he heard our English, he asked where we were from, as he had studied in the States when he was in school. That question led to a great conversation and he invited us into the restaurant which he and his mother owned.  We sampled all sorts of incredible foods that afternoon and when I told him that I would love to have a cookbook because of the great experience we had just had, he showed me the co...
Post a Comment
Read more