This is a take-out favorite that you can quickly and easily make right at home. Ingredients: ¼ cup packed Splenda brown sugar or regular light brown sugar 3 Tbsp. low-sodium soy sauce 3 Tbsp. apple cider vinegar or rice wine vinegar 2 Tbsp. Worcestershire sauce ½ Tbsp. grated fresh ginger, or ½ tsp. ground ginger 1-2 cloves garlic, minced 1/4 tsp. crushed red pepper flakes 1 Tbsp. cornstarch ¼ cup water 1 1/2 lbs. boneless, skinless chicken breasts or thighs ¼ tsp. black pepper 1 (12 oz.) package Steam Ready Asian Style Stir Fry Blend Vegetables Directions: 1. In a small bowl, combine the brown sugar, soy sauce, vinegar, Worcestershire sauce, ginger, garlic, red pepper flakes, cornstarch, and water. Whisk everything together very well. 2. Coat a large skillet or Dutch oven with cooking spray, and pour in the sauce. Bring the sauce to a boil. 3. Season both sides of chicken with black pepper. Add the chicken to the sauce, and turn to coat. Turn the heat down to low, cover with a lid, and simmer for 20 minutes, or until the chicken is cooked through, flipping the chicken once halfway during cooking. 4. Remove the chicken from the skillet and set aside. Let the sauce simmer for a few minutes with the lid off to let it reduce and thicken up.
5. While the sauce is simmering, place the Steam Ready Vegetables into the microwave and cook on HIGH for 4-5 minutes. Let the bag rest for 1 minute before opening. Serve the chicken with veggies, and top with the sauce from the pot. Sprinkle with sesame seeds, if desired.
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