Thursday, April 28, 2011

Apple Cider Chicken

This tastes a lot like another recipe I have for orange chicken but is much simpler to make. I forgot to buy the peppers and didn't have any frozen veggies on hand so I omitted them but it would be great with broccoli as well.
Adapted from a recipe by Stephanie Laidlaw from Hope for Healing.

Servings: 6
Total time: 20 minutes

3 lbs boneless skinless chicken breast, cut into bite-size pieces
1/3 c apple cider vinegar
1/3 c ketchup
1/4 c honey
1/4 c low sodium soy sauce or tamari
1 T olive oil
1 tsp garlic powder
1 tsp ground ginger
Dash of black pepper and salt
2 green peppers, chopped
3 cups instant brown rice, cooked
Combine all of the ingredients except for the rice in a large skillet over medium high heat. Meanwhile, start boiling the water for the rice and cook according to package directions. Cook the chicken until sauce has noticeably reduced and the rice is done, about 15 minutes.

Let the sauce boil and reduce so it becomes more concentrated

The rice is very tasty when it absorbs the sauce

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