Asian Glazed Chicken
I, thankfully, don't usually feel under the weather but tonight, I do. I came home, checked my mail and climbed into my cozy bed. I had stopped at the store to pick up chicken cutlets for dinner but did not feel like making them.
After a while of feeling sorry for myself, I dragged myself (Am I doing a good job of sounding like I was miserable? I am but not that miserable.) into the kitchen and stood there looking at the counter. Not terribly productive, I admit. Hubby came home, took one look at me and asked what he could do. Yeah hubby!
I left him cutting potatoes while I mixed an easy glaze together, one which was not going to sit with the chicken for 24 hours. I can imagine how much tastier, this would have been, if it had sat for the time.
Asian Glazed Chicken
2. In large skillet, place chicken in marinade.
3.Cook over medium low heat for five minutes on each side or until chicken is done.
This was made in the oven, which normally, I prefer but I wanted to keep coating the chicken as it cooked, so I made it on the stove. Since the only oil was the sesame oil, it did not fry. It cooked nicely in the sauce. The sauce thickened up and I let it get black in a few spots because I like that.
Crispy Sliced Potatoes
3 medium potatoes
1 Tablespoon olive oil
Slow cooked this in a large skillet on the stove. It was a thick slice for sliced potatoes cooked this way. I kept turning them throughout the cooking process to get each of them, at least tinged with color. This with the chicken and a salad made for a pleasant meal.
Ultimate REcipe Swap
After a while of feeling sorry for myself, I dragged myself (Am I doing a good job of sounding like I was miserable? I am but not that miserable.) into the kitchen and stood there looking at the counter. Not terribly productive, I admit. Hubby came home, took one look at me and asked what he could do. Yeah hubby!
I left him cutting potatoes while I mixed an easy glaze together, one which was not going to sit with the chicken for 24 hours. I can imagine how much tastier, this would have been, if it had sat for the time.
Ingredients:
- 1/3 cup rice vinegar
- 1/4 cup lower-sodium soy sauce
- 3 tablespoons honey
- 2 tablespoons dark sesame oil
- 1 1/2 tablespoons chili sauce (I used sweet.)
- 1 frozen garlic cube
- 2 chicken breasts cut into about 8 pieces
Directions:
1. Combine vinegar, soy sauce, honey, sesame oil, chili sauce, and garlic, stirring until honey dissolves. Pour vinegar mixture into a zip-top plastic bag. Add chicken to bag; seal.2. In large skillet, place chicken in marinade.
3.Cook over medium low heat for five minutes on each side or until chicken is done.
This was made in the oven, which normally, I prefer but I wanted to keep coating the chicken as it cooked, so I made it on the stove. Since the only oil was the sesame oil, it did not fry. It cooked nicely in the sauce. The sauce thickened up and I let it get black in a few spots because I like that.
3 medium potatoes
1 Tablespoon olive oil
Slow cooked this in a large skillet on the stove. It was a thick slice for sliced potatoes cooked this way. I kept turning them throughout the cooking process to get each of them, at least tinged with color. This with the chicken and a salad made for a pleasant meal.
Ultimate REcipe Swap
Of course I love all these flavors because I'm Filipina! Yum!
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