Sunday, December 27, 2009

Oriental Glazed Chicken

I found this recipe in a Family Circle magazine and gave it a try. I changed the original version to be a little better, I hope. Good luck.

(I got a new camera.... aren't the pictures AMAZING!)

1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
1/4 cup light soy sauce (I used regular)
1/4 cup honey
3 Tbls vegetable oil
2 Tbls chili sauce (I didn't have any so I used taco sauce)
1/2 tsp ground ginger
1/4 tsp garlic powder
1 cup chicken broth
1 Tbls cornstarch
2 cups coleslaw mix
1 cup salted cashews, chopped
3 cups cooked rice

Place chicken in a baking dish for marinating. In a small bowl, mix together soy sauce, honey, 2 Tbls of the vegetable oil, the chili sauce, ginger and garlic powder. Pour over chicken and toss to coat. Cover and refrigerate for 1 hour.

Mix together the broth and cornstarch and set aside.

Heat large skillet over medium-high heat. Add chicken and marinade and bring to a hard simmer, cooking chicken completely. Remove chicken and set aside. Also set aside left over juice from pan.

Add remaining oil to skillet and add coleslaw mix. Cook, stirring until tender, about 4 minutes. Remove from pan into a bowl for serving. Pour back in both/cornstarch mixture and bring to boil until thickens, add back in chicken and cook until warm.

To assemble: Put rice in bowl, add tender cabbage and chicken on top, you can either spoon over cooked marinade of broth mixture from chicken. Then add chopped cashews.

Recipe from Family Fun.

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