1 of 6 photos
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (349g) Recipe makes 4 servings |
||
| Calories 341 | ||
| Calories from Fat 16 | (4%) | |
| Amount Per Serving | %DV | |
| Total Fat 1.9g | 2% | |
| Saturated Fat 0.5g | 2% | |
| Monounsaturated Fat 0.4g | ||
| Polyunsaturated Fat 0.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 65mg | 21% | |
| Sodium 1289mg | 53% | |
| Potassium 694mg | 19% | |
| Total Carbohydrate 51.9g | 17% | |
| Dietary Fiber 2.3g | 9% | |
| Sugars 42.5g | ||
| Protein 30.1g | 60% | |
people who like this recipe also like:
By: ~Nimz~
Cinnamon Swirl Bread That Actually Works!
By: Anme
Cheese Croquettes from Brazil (Croquettes De Queijo)
By: Pneuma
By: kiwidutch
Sweet & Spicy Chicken
By: Michelle_My_Belle
Jun 13, 2008
This recipes comes from me trying to "fix" another recipe on the site but it ended up being a whole new recipe. I think it turned out very well, and It's something we really enjoy. Make it as sweet or spicy as you like by messing with the amounts of brown sugar (not the molasses!) and chili flakes. Enjoy! This recipe includes sauce for rice but be careful, if you cook it too long the chicken will soak up the sauce fast, if your looking for more of a sticky glaze, cook it a little longer and leave the lid off during most of the cooking. I have only made it sticky without the vegetables added, so if your worried about overcooking, wait to add or cook them separately. I would also suggest chopping into pieces when raw and pan frying the chicken to help seal it some so it doesn't break down as much when cooking. I would be wary reducing the amount of water to reduce cooking time, as it changes the flavor, and not for the better IMHO.
SERVES 4 -6
Ingredients
- 1-2 lb boneless skinless chicken breast, cooked and chopped into large chunks
- 6 ounces frozen mixed vegetables (I like carrots, broccoli and water chestnuts)
The Sauce
- 2 garlic cloves, minced (or 2 tsp minced jarred garlic)
- 1/2 cup apple juice
- 2/3 cup brown sugar
- 4 tablespoons ketchup
- 1-2 teaspoon red pepper flakes (to taste)
- 1 1/4 cups water
- 1/4 cup soy sauce
- 1 teaspoon beef base (or beef bouillon granules)
- 1/8 cup cider vinegar, plus
- 2 1/2 teaspoons cider vinegar
- 1/2 teaspoon dark molasses
- 1/4 teaspoon pepper
Directions
1
Place all sauce ingredients in a large chefs pan or anything large with a lid.2
Cook on medium heat, stirring constantly, until slightly bubbly and combined.3
Add chicken and vegetables, if desired, Stir to coat.4
Cook on medium/high heat, covered, for 20-30 minutes (stirring every 10 minutes, more if its a pan that sticks) or until desired thickness is achieved and chicken (and veggies) are heated through.5
I like it served over rice.
Questions about this recipe?
Spot an error in this recipe?
More recipes like this one:
Collard Greens - Pressure Cooker Method
Try these recipes on Food Network:
Parmigiano and Herb Chicken Breast Tenders
Sauteed Chicken Breasts Stuffed with Cheese and Ham
Balsamic Glazed Chicken Breast
Southwestern Bbq Chicken Breast
Browse similar recipes by category
- Course > Main Dish > One-Dish Meal
- Main Ingredient > Vegetables
- Main Ingredient > Meat > Poultry > Chicken > Breasts
- Cuisine > Asian
- Preparation > Time to Make > < 60 mins
- Preparation > Simple > Beginner Cook
- Preparation > Equipment > Stove Top
- Occasion > Taste/Mood > Spicy
- Occasion > Taste/Mood > Sweet
Featured Reviews for This Recipe
From: Kitzy
On Dec 18, 2008
Wow, really tasty! After reading the other reviews I only added half the water, but still needed a tbs of corn flour to thicken it up. The result was extremely tasty. I used turkey leg instead of chicken breast, which gave it a lovely meaty flavour. Thanks!
From: I'mPat
On Sep 8, 2008
A good easy midweek meal. I used a apple cider vinigar, crushed red chillies (1 teaspoon) and thickened at the end with cornflour/cornstarch and put in fresh vegetables (cauliflower, broccoli and carrot) and served over white rice. The only thing I would do differently next time would be to chop up raw chicken breast meat and seal it in the frypan before proceeding with the recipe. Thank you Michelle_My_Belle, made for ZAAR STARS TAG GAME.
From: 2Bleu (Bird&Buddha)
On Jul 3, 2008
We made this exactly as directed but without the vegetables and served it over white rice as suggested. As another reviewer stated, our palates did not know where to go with this dish, and the sauce did not thicken up so we would recommend using cornstarch as did another reviewers. It did have a wide range of flavors, but felt they did not compliment eachother. There were lots of ingredients, but none that made it spicy other than the crushed red pepper.
From: TeresaS
On Jun 20, 2008
Wow! This is packed full of great flavor. I mean GREAT! flavor. My sauce never did thicken up. I cooked it for at least an extra 15 minutes. But that was OK because we really enjoyed the sauce over the rice. Next time I plan to leave the lid off to help evaporate the liquid. I think it would be even more outstanding if the sauce was a bit more sticky. I prepared it as posted. My frozen veggies also had a few snap peas in it. I see no reason why you could not use fresh veggies if you wanted. Just add them a bit later in the process. I would have liked my broccoli to have been more firm and bright. So next time I'm using fresh. Thanks Michelle for posting this delicious recipe.
ideas from Recipezaar
Sister Sites: Food Network | HGTV | HGTVPro | DIY | Fine Living | Great American Country | FrontDoor.com Real Estate | Ecologue
Comparison Shop for Kitchen Appliances & Utensils at Shopzilla & BizRate
UpMyStreet and uSwitch.com provide UK comparison services for Energy, Home Phone, Broadband, Credit Cards, Loans, Mobile Phones and Car Insurance
© 2008 Scripps Networks, Inc. All rights reserved