Sounds like summer huh?
I am not one to experiment with meats or poultry; probably because no matter, I never end up eating it. But, I contributed to a Shabbos lunch meal this past weekend, and I said I'd make chicken. I knew I needed to spice things up #nopunintended
We don't own a grill, or a fryer, or any fancy shmancy meat contraption. So I needed something simple. What I loved about this was although it took a few steps, nothing was too complicated or overly time consuming. What else was nice, is that by cooking it in the pan first, you greatly reduce the overall cooking time!
1/2 cup chili sauce
1/2 cup brown sugar or honey (I used brown sugar)
1 tablespoon soy sauce
1 tablespoon cider vinegar
2 cloves grated garlic (I buy the pre-minced)
1 pinch red pepper flakes
1 tablespoon oil
1 lb boneless skinless chicken breasts
salt and pepper
Heat the hot sauce, sugar, soy sauce, vinegar, garlic and chili flakes in a small sauce pan until sugar is melted and it looks like a sauce.
Then, begin heating the oil in a skillet (the original recipe calls for using an oven safe skillet so you can brown it and then bake it in the same pan, but since I don't have an oven safe skillet, I just transferred the chicken to a tray.
Salt and pepper the chicken, and when the oil is hot, brown it in the skillet; 3-5 minutes per side.
Cook in a pre-heated oven at 400 degrees, about 10-15 minutes.
If you like spicy, this is the recipe for you!
No comments
Post a Comment