Monday, August 28, 2006
Tonight I made my buddy D's recipe for Sticky Chicken. She and her wife had raved about the recipe when D made it last week, so I gave it a whirl. All I can say is WOW! The sauce is super simple (only 4 ingredients) but the flavor is amazing. Tangy, tart, salty, sweet...it hits all the taste buds. I served the chicken with white rice and steamed broccoli with cheddar cheese (the broccoli I always make with pierogies). Just as I suspected, the broccoli was nowhere near as good as it is when I pair it with the pierogies. I must make a mental note to pick up another bag of pierogies from the wholesale club.
Since I'm a sauce fiend, I was happy to see how much sauce this recipe made. I could eat just the sauce with some white rice and be very happy. In fact, there was only a small piece of chicken left for lunch tomorrow, so most of my lunch is rice, sauce and broccoli. I'm already looking forward to it!
1 cut-up chicken, 2 1/2 to 3 lbs (I used 4 boneless, skinless chicken breasts)
1/4 cup honey
1/4 cup lemon juice (about 1 lemon)
1/4 cup soy sauce
3/4 cup ketchup
Preheat oven to 375.
Wash and dry chicken and cut off any excess fat. Place chicken in a 9" x 13" baking pan that has been sprayed with nonstick vegetable oil. Combine all the remaining ingredients and pour over the chicken. Bake, covered, for 30 minutes (I cooked the boneless breasts for 15 minutes) and then uncover and bake for an additional 40 minutes (I did 20), basting halfway through.