Wednesday, October 2, 2013

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!

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