Thursday, April 7, 2011

Chinese Chicken

Chinese Chicken
5-7 boneless skinless chicken breasts (or however many fit into your 9x13 inch pan without layering)
1 cup soy sauce
1 cup brown sugar

Place chicken in 9x13 inch pan.  In bowl, combine soy sauce and brown sugar until thoroughly mixed.  Pour evenly (as possible) over chicken.  Bake 350 degrees for about 1 hour.  I usually flip them with a fork about halfway through, and cut them into smaller strips in the last few minutes so they're a more manageable size and it makes your family think that you made more. :)
Serve over rice, or..........

Fried Rice
4 cups cooked rice (that's 1 1/3 cups uncooked rice), I like to use brown rice
3 scrambled eggs
about 1/3 to 1/2 cup (each) corn and peas.  I usually pour frozen peas in until it looks like the proportions I want.
1 tsp soy sauce (it's best to just use the juice that come from the chicken and pour that over your rice when you dish it onto your plate)
1-2 tsp dried minced onions (optional, if you like a more varied taste)
salt and pepper to taste

After cooking rice (before it starts to stick to the pan, add other ingredients and mix well.  Keep on low until well heated.  Folding the mixture works best for making it even.

And for those of you trying to be a little healthier with your carbs by having brown rice, but find that even after the longer cooking time, it still tends to be harder and more seed like than white rice, here's a tip: bring water to a boil first (make sure you add about 1/4 cup extra water in addition to twice the amount of rice) with about 1 TBS salted butter, then add rice.  When it returns to a boil, lower heat and simmer 45-50 minutes, then when all the water is absorbed but it's not sticking to the pan yet, stir it to make it fluffy, keep it covered as much as you can even after it's done cooking so it doesn't dry out!

It may sound like it's really involved, but in small steps it's really easy!  And delicious!

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