Asian Glazed Chicken
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.
- 1/3 cup rice vinegar
- 1/4 cup lower-sodium soy sauce
- 3 tablespoons honey
- 2 tablespoons dark sesame oil
- 1 1/2 tablespoons 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, 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.
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