Tuesday, May 1, 2012

Asian Sticky Chicken


    8 skinless, boneless chicken thighs or chicken tenders
    3 T balsamic vinegar
    3 T low sodium soy sauce
    1 t Splenda or (2 T Brown Sugar Blend Splenda or 3 T honey Consolidation)
    2 t chili paste


    In a skillet with a bit of cooking spray, brown both sides of your chicken.  Chicken thighs should probably cook for 5 minutes a side, chicken tenders for about 3.  While you’re doing that, combine the rest of the ingredients in a saucepan, bring to a boil and simmer for 5 minutes, or until it thickens.  After your chicken has browned, add the sauce to the skillet and cook for another 5-10 minutes for thighs, 5-7 minutes for tenders, or until chicken is fully cooked.  Voila.  It’s that simple!

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