Here is a delicious recipe for sweet ‘n’ sour chicken with sesame broccoli salad on the side.
Herbed Sweet ‘n’ Sour Chicken
For this recipe, you will need uncooked long-grain white rice, olive oil, honey, soy sauce, distilled white vinegar, dried thyme, ground paprika, ground cayenne pepper, ground allspice, ground black pepper, and 4 boneless, skinless chicken breast halves.
Preheat your oven to 375 degrees. Mix 2/3 cups of the long-grain white rice and 1 1/3 cups of water in a medium pan and bring to a boil. Cover the pan and reduce the heat. Let the rice simmer for 20 minutes until tender.
In a medium sized bowl, combine 6 tablespoons of olive oil, 6 tablespoons of soy sauce, 6 tablespoons of honey, and 3 tablespoons of distilled white vinegar. Add 1 1/2 teaspoons of dried thyme, 1 1/2 teaspoons of ground paprika, 1/2 teaspoon of ground cayenne pepper, 1/2 teaspoon of ground allspice, and 1 teaspoon of ground black pepper. Mix well.
Lay the chicken breasts in a medium sized backing dish and coat with the mixture. Place in oven and continue to baste with the mixture as the chicken cooks for 30 minutes or until no longer pink. Serve over rice with the remaining mixture.
Sesame Broccoli Salad
For this recipe, you will need sesame seeds, one and a half pounds of fresh broccoli, rice vinegar, soy sauce, sesame oil, and white sugar. To prep for this recipe, wash and cut the broccoli into bite-sized pieces.
Preheat the oven to 375 degrees. Place 2 tablespoons of sesame seeds in a pan and let them toast for 3 to 5 minutes. Bring a pot of water to boil and cook the broccoli for 3 to 5 minutes or until tender. Drain and place in a large bowl. In a smaller bowl, whisk together 2 tablespoons of rice vinegar, 2 tablespoons of soy sauce, 2 tablespoons of sesame oil, and 2 teaspoons of white sugar. Pour this mixture over the broccoli and toss to coat.
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