I’ve been on Spring Break this week from culinary school, and have been trying to not cook. At all. I did make soup earlier in the week, but I’m not counting that since it wasn’t a “big meal.” Hey, anything to justify it! I had some juicy tomatoes, fresh mozzarella, pesto, asparagus and balsamic vinegar. Thankfully, those are among my daughter’s favorites. Yay, it’s a win-win! Just slice and slather, and you’ve got a quick and yummy dinner. Not the best picture either, but the iPhone was accessible, the good camera was not. It’s nothing newsworthy or probably even blogworthy, but it’s all I’ve got at the moment.. LOL. Have a BEAUTIFUL week 🙂
This is a family favorite and we make it at least once a month if not more. It’s soooo good. This makes a lot of sauce, but my kids like it that way. You can use less sugar, but I really think it needs it. Adjust to your taste though.
1 cup low-sodium soy sauce
1/2 cup apple cider vinegar
2 TBL water
2 rounded TBL cornstarch
1/2 cup white sugar
1/4 – 1/2 cup brown sugar
3 cloves minced garlic
1-2 tsp fresh ginger (can use ground)
pepper to taste
12 boneless/skinless chicken thighs
Preheat oven to 375
Add everything, except chicken, to a small pot and bring to simmer while whisking
Pour 1/2 mixture over chicken and bake, covered w/foil for 25 minutes
Remove from oven. I pour off excess liquid/fat
Pour remaining sauce on chicken and continue baking for 15 minutes UNCOVERED
Cleanup is a breeze if you line your baking pan with foil. Seriously, do it. Serve with some homemade fried rice; it’s super-easy. When making fried rice it is important to use cold rice, leftover white rice is ideal. I’ll post my fried rice recipe in another post soon.
This makes a lot of sauce, but that’s how my kids like it. You could add 4 more thighs and still have enough sauce. You can also use boneless/skinless breasts, but we are a thigh family 🙂
I had the most unusual craving tonight. I was craving a fried egg on a salad. Strange, I know. I don’t ever remember seeing one before, but it just flew into my head as I was getting ready to prepare dinner. I had already marinated some locally-grown heirloom tomatoes and red onions in oil, red wine vinegar, garlic, dab brown mustard, salt, pepper and a dash of sugar. I decided to toss some lettuce in with it, threw in some bleu cheese crumbles and added some of my candied pecans I had leftover from another recipe earlier in the week. Then, it was simply a matter of frying an egg and placing it on top. It was runny; it had to be. That’s what I was craving. Good grief, someone help me… LOL. The verdict is that it is FABULOUSLY delicious. My teen daughter gives it two-thumbs up. Yay.