Monday, October 8, 2018

Sweet and Sour Chicken

I love my random recipe cards, they always add little helpful tips.
Tips make my day just that much better!


  • Bake chicken in the sauce then cool. Refrigerate, well covered, for up to 2 days. Reheat in a 325 oven for 20 minutes before serving.
  • Make two meals at the same time. Bake a double batch of chicken and chill the extra breasts in some of the sauce. Drain, slice into thin strips, and serve on shredded lettuce with tomato wedges and dressing.
  • Two cups of hot cooked angel hair pasta is an elegant substitute for the rice in this dish


Ingredients:

6 Tbsp Olive oil
6 Tbsp Soy sauce
6 Tbsp Honey
3 Tbsp White vinegar
1 ½ Tsp Dried Thyme
1 ½ Tsp Paprika
½ Tsp Cayenne pepper
½ Tsp Ground allspice
1 Tsp Pepper
4 Chicken breasts
2 Cups hot cooked white rice

Directions:
1. Preheat oven to 375
2. Combine oil, soy sauce, honey, vinegar, thyme, paprika, cayenne, allspice, and pepper in a shallow baking dish. Mix well.
3. Pierce both sides of each chicken breast with a fork
4. Place chicken in baking dish, turn chicken several times with tongs
5. Bake chicken for 30 minutes
6. Serve chicken over rice




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2 comments:

  1. I love sweet and sour chicken. Thank you for sharing this at whatd you do this weekend.

    ReplyDelete