Tuesday, April 1

Sticky Chinese Chicken

I just tried this recipe last night, and it is definately one I'll try again. I may adjust the ratios a bit to get more flavor next time, but the overall idea went over very well. The croutons turn into such a yummy part of this dinner.

1 c. finely crushed onion & garlic croutons
1/4 c. cornstarch
2 tbsp light soy sauce
2 lbs boneless skinless chicken breasts, cut in 1 inch pieces
1/4 c. canola oil

In a large bowl, whisk crouton crumbs with cornstarch. Stir in soy sauce. Add chicken and toss until completely coated. Cover and refrigerate at least 30 minutes. Heat oil in a large skillet over medium heat. Add chicken and cook, covered for 20-25 minutes or until nice and crispy and cooked through. Turn about 4 or 5 times to avoid burning. Drain on paper towels and serve hot with rice or noodles.

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