Sweet, Sticky, and Spicy Chicken and Rice
Sweet, Sticky, and Spicy Chicken and Rice
Ingredients
Original recipe makes 4 servings
1 tablespoon brown sugar
2 tablespoons honey
1/4 cup soy sauce
2 teaspoons chopped fresh ginger root
2 teaspoons chopped garlic
2 tablespoons hot sauce
salt and pepper to taste
4 skinless, boneless chicken breast halves - cut into 1/2 inch strips
1 tablespoon vegetable oil
Directions
1. Mix together brown sugar, honey, soy sauce, ginger, garlic and hot sauce in a small bowl.
2. Lightly salt and pepper the chicken strips.
3. Heat oil in a large skillet over medium heat. Add chicken strips and brown on both sides, about 1 minute per side. Pour the sauce over the chicken. Simmer uncovered until the sauce thickens, 8 to 10 minutes.
*When I made this, I unfortunately did not have any fresh ginger, and since it was the Sabbath, I refrained from going to the store to buy some. So, instead, I used Ginger powder. . . it still tasted gingery but not liked I wanted. Next time:)
Original recipe makes 4 servings
1 tablespoon brown sugar
2 tablespoons honey
1/4 cup soy sauce
2 teaspoons chopped fresh ginger root
2 teaspoons chopped garlic
2 tablespoons hot sauce
salt and pepper to taste
4 skinless, boneless chicken breast halves - cut into 1/2 inch strips
1 tablespoon vegetable oil
Directions
1. Mix together brown sugar, honey, soy sauce, ginger, garlic and hot sauce in a small bowl.
2. Lightly salt and pepper the chicken strips.
3. Heat oil in a large skillet over medium heat. Add chicken strips and brown on both sides, about 1 minute per side. Pour the sauce over the chicken. Simmer uncovered until the sauce thickens, 8 to 10 minutes.
*When I made this, I unfortunately did not have any fresh ginger, and since it was the Sabbath, I refrained from going to the store to buy some. So, instead, I used Ginger powder. . . it still tasted gingery but not liked I wanted. Next time:)
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