I LOVE this chicken. It is super easy and although the ingredients sound weird, they make a delicious sauce! PS I'm not sure why it's called Candy Chicken because it doesn't taste like candy.... :)
YOU NEED:
a few chicken breasts, or tenders or whatever chicken you like cut into strips 1 1/2 c brown sugar 1/4 c mustard 1/2 c ketchup 1 tbsp worchestire sauce 1 tbsp soy sauce 1/4 c minced onion 1 tsp salt bread crumbs 2 beaten eggs
TO DO:
Bread the chicken using the dip in egg then dip in bread crumbs method. Lay the breaded chickens in a 9x13 dish. In a saucepan over medium heat mix the rest of the ingredients and bring to a boil. Pour the sauce over the breaded chickens. Stick in a 350 oven for about 30 minutes or until chicken is cooked through.
Serve over rice!
Tips: This is an easy recipe to feed a crowd because you can just use as much chicken as you want and easily double the sauce. It's a pretty forgiving recipe meaning you don't have to add onions if you don't want to, more brown sugar = a little sweeter etc. Play around and enjoy!
Ok, so the picture is only of the mess I make when I make the rice. But i'ts SOOO good and SOOO worth it
I got this recipe from Rachel Ray 30 minutes meals show. I don't know about you, by I guess I tell time differently than Rachel does, plus I don't get commercial breaks. Nothing I cook of hers ever takes only 30 minutes... but this one is worth the maybe hour that it did take. Oh, and here's a photo of the meal prepared by Rachel so that my mess doesn't scare you away...
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Ingredients
Rice:
4 c chicken or vegetable stock, divided
1 bay leaf
2 c white rice
½ c fresh cilantro leaves
½ lb spinach leaves, deveined and coarsely chopped
4 scallions, coarsely chopped
2 limes, zested, juiced
1 c shredded Chihuahua cheese, Asadero or Monterey Jack
Chile Relleno:
4 large poblano peppers
6 ears corn on the cob or 3 c frozen corn kernels
3T corn, peanut or vegetable oil, divided
1 red onion, chopped
1 jalapeno, seeded and chopped
4 cloves garlic, chopped
1 (15 oz) can fire roasted diced tomatoes, drained well
1 ½T ground cumin, ½ palm full
½ t dried oregano, eyeball it in your palm
Salt and freshly ground black pepper
Instructions
Preheat broiler or grill pan to high.
Heat about 3 ½ c stock in a sauce pot with a bay leaf to boiling. Add rice, cover pot reduce heat to low and simmer 18 minutes until tender.
Place poblanos under broiler or on hot grill and char evenly all over, 15 minutes.
While peppers and rice are working, scrape the corn off the cobs or defrost frozen corn and dry by spreading out on clean kitchen towel. Heat 2T light oil in a skillet over high heat. When the oil smokes or ripples add corn, onion, jalapenos and toss until the vegetables char at edges and onions are tender, 4 to 5 minutes. Reduce heat to medium-high and add in garlic, fire roasted tomatoes and season with cumin, oregano, salt and pepper. Cook another minute or 2 then turn pan off.
Place the cilantro, spinach, scallions, lime zest, half a c of stock and a T of oil in food processor and process into coarse green paste. Stir into your rice pot in the last 3 to 4 minutes of its cooking time.
Sprinkle the lime juice over the corn mixture.
Split the charred peppers open but not in half with small sharp knife then scoop out the seeds with a small spoon. Place peppers in a shallow baking dish and stuff each split pepper with lots of the corn mix, top each pepper with ¼ c cheese and place back under broiler to melt and char the cheese.
I love the cook book Deceptively Delicious. Like others on here- My husband is a picky eater esp. when it comes to his veggies so this cook book has been great for us. We had this little treat for breakfast the other day. It turned out pretty yummy. ** I took a picture of it but for some reason it wouldn't load onto my computer so you will just have to trust me that I really made them and they turned out good :)
nonstick cooking spray 2 large eggs 4 large egg whites 1/2 c. yellow squash or butternut squash puree 2 tbs. shredded reduced-fat cheddar cheese 2 tbs. all purpose flour 1/2 tsp. baking powder 1/4 tsp. salt
1. preheat the oven to 400 degrees. coat 4 (1/2 c.) ramekins or coffee cups, or 2 (1 c.) coffee cups, with cooking spray and set on a baking sheet.
2. in a large bowl, whisk the eggs, egg whites, squash puree, cheese, flour, baking powder and salt until combined. divide the mixture among the cups and bake until the tops are puffed up and the eggs are no longer runny in the center when pierced with the tip of a knife (13-15 min.) serve immediately.
** I only used 2 larger coffee cups and which made it perfect for my husband and i. We put a little salsa on top and it was great.
I'm so excited to be part of the wonderful world of, Eat Your Veggies, Peas! I love cooking and finding new recipes as well as sharing what fun things I come across. Hope you enjoy!
1 c. Italian breadcrumbs
2 tbs. chopped fresh basil
1 c. buttermilk (I used soy milk)
1/2 c. flour
6 chicken tenders or 4 large chicken breads
Salt and Pepper
1/4 c. extra virgin olive oil
1. In a shallow dish, stir together the breadcrumbs and 2 tbs. basil. In a separate shallow dish, add the buttermilk; in a third dish, add the flour. Season the chicken with salt and pepper. Working with 1 piece at a time, coat the chicken in the flour, then dip into the buttermilk and coat with the breadcrumbs, shaking to remove any excess.
2. In a large skillet, heat 1/4 c. olive oil over medium heat. Add the chicken and cook, turning once, until golden brown (about 5 minutes) drain on paper towel.
I thought the chicken could use a little something extra so I squeezed 1 lemon over all the chicken after it was cooked.
I LOVE this chicken. It is super easy and although the ingredients sound weird, they make a delicious sauce! PS I'm not sure why it's called Candy Chicken because it doesn't taste like candy.... :)
