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Tuesday, February 24, 2009

Japanese Mum's Chicken

This recipe is full of rich flavors but not heavy on the waist. I liked to serve it over a bed of brown rice with a side of broccoli. It totally satisfies the craving for Asian cuisine.

4 Boneless skinless chicken breasts cut into bite sized pieces.

1 cup water

1/2 cup balsamic vinegar
1/3 cup soy sauce
2 1/2 tbsp sugar

1 tbsp brown sugar
1 tbsp crushed garlic

1 tsp red pepper flakes (add at the table if you want)
2 tsp cornstarch (dissolved into the liquid)

Directions: Place all the ingredients in a saucepan over a high heat. Bring to a boil, then reduce to a simmer for about 20 minutes. Increase the heat, turning the chicken frequently in the sauce, and cook until the liquid has reduced to a sticky glaze. Be careful, once it reduces down it gets thick fast and will burn if you don't keep an eye on it.
Arrange the chicken on top of a bed of brown rice, and spoon the glaze over.

*NOTE It's a glaze rather than a sauce, so there's not a whole lot of it.

*courtesy of   Busy Mom's Cookbook

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