Ladies and gentlemen of the Internet, let me assure you that there are few things more comforting than coming home from a week-long hospital stay to a stocked refrigerator and an invitingly clean oven. After a week at Parkridge Medical Center in downtown Chattanooga nursing my lovely mother and her brand new left hip, I arrived home this Monday feeling stir-crazy and ready to cook.
Hence, we at Mademoiselles Miam shall present a mini-series entitled The Opposite of Hospital Food. This segment will feature foods that are, in essence, the antitheses of Turkey With Mystery Sauce, Chicken Marinated In Olive Oil And One Herb, and Rice Pudding With Splenda And Mysterious Orange Flecks.
First on the agenda is my Asian Honey Chicken With Rice. This dish tastes extraordinarily like PF Chang’s crispy honey chicken, but it skips the hassle and health risk of breading and frying.
I like my honey chicken mixed with my rice so that the ooey saucy goodness saturates the rice. Mom likes hers cleanly segregated into protein and carb.
Asian Honey Chicken
Ingredients:
Two boneless chicken breasts
1 cup long-grain rice
Chicken Marinade:
1 tablespoon minced garlic
1 tablespoon olive oil
1 tablespoon light soy sauce
1/8 teaspoon ground white pepper
½ teaspoon kosher salt
Sauce:
¼ cup honey
1.5 tablespoons light soy sauce
3.5 tablespoons granulated sugar
1/3 cup rice vinegar
slurry of 1/8 cup cornstarch and 1/8 cup water
Directions:
1. Slice two chicken breasts into cubes. Coat chicken cubes well in chicken marinade and refrigerate for twenty minutes.
2. Cook marinated chicken in a medium saucepan over medium heat until thoroughly cooked.
3. Combine all sauce ingredients except the cornstarch slurry. Cook in a small pan over medium heat for several minutes. Slowly pour in cornstarch slurry. Let the sauce cook for several minutes until bubbly. The sauce should be the consistency of loose honey.
4. Pour sauce over cooked chicken and mix. Warm for one minute.
5. Serve over rice.
— Alyssa
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