STICKY CHICKY
My kids love this sweet and sour chicken served with rice. The recipe calls for marinating the chicken for a day before cooking. You can do this, but personally, I think it the flavor overpowers it if soaked that long if you are using skinless boneless breasts. I just cook it with the sauce.
Provided by SharleneW
Categories Chicken
Time 45m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Combine vinegar, soy sauce, sugar, garlic and ginger in a large zip bag with the chicken pieces.
- Seal and turn several times to coat chicken pieces.
- Put in refrigerator for a day.
- The next day, put chicken and marinade in large heavy skillet or dutch oven.
- Over medium heat, bring the marinade to a boil.
- Reduce the heat to low, cover the skillet and simmer for 15 minutes, turning each piece of chicken occasionally.
- Preheat oven to 200°F.
- Uncover and continue to cook the chicken over low on the stove top, turning the chicken occasionally.
- When the chicken is done (juices run clear when pierced with a fork), put the chicken pieces on a platter, cover it with foil and keep warm in the oven.
- Turn the heat up to medium and cook the sauce in the skillet until it is syrupy and caramelized, stirring frequently.
- This will take about 10 to 15 minutes.
- After 10 minutes, turn the heat back to low so you don't overcook it.
- Return chicken to the skillet, coat it with the sauce and serve immediately.
Nutrition Facts : Calories 594.9, Fat 31.2, SaturatedFat 8.9, Cholesterol 155.2, Sodium 2163.9, Carbohydrate 33.2, Fiber 0.3, Sugar 30.4, Protein 42.6
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