Post by wanttobewithGod on Jan 3, 2008 3:53:55 GMT -5
I made these for New Year's. The recipe started out as candied chicken WINGS, but I found that they are less fatty (because of the no skin, obviously!) with boneless, skinless breasts, and you get more meat this way...so they can be a meal instead of an appetizer. They are STILL too high in calories...when you read the recipe you will see why!! but they are great for a treat once in a while! I tripled the amount of ingredients for the sauce as I made 3 packages of breasts (and we had lots left over...as it's very rich and filling!)but you can do what you like in that regard. The sauce thickens up at the end and sticks to the chicken, so between that and the sugar involved...thus the name "candied." If you ever try 'em, let me know how you liked them. We really
enjoyed!
I cook these on either a hotplate, a deeper dish teflon frypan or (oh I forget the name.....) one of those plug in type plates with covers..... Hopefully you know what I mean!
Anyway....for the sauce for about 1 pack of chicken breasts combine:
1/4 cup water
1/3 cup soy sauce
1/2 cup sugar (!!)
1 LARGE (or 2) onion, minced.
(I know it already says minced, but I want to stress that the onion should be chopped very small!)
Heat these ingredients together, and then add the chicken.
(after the chicken breasts have been trimmed and cut into strips or cubes. The pieces can be left fairly large....perhaps about 10 pieces per large breast of chicken?...but it's really up to you. The point is, they don't have to be tiny cubes or thin strips. They should be "chunky.")
Cook, covered, for about 15 to 20 minutes and then uncovered until done. Depending on the amount of meat you are cooking (and the amount of sauce you have made), I would allow another hour or two. You will know when it's done because the sauce will become thick and attach to the chicken. Make sure when it's almost done thickening you start to watch it so it doesn't burn.
I've tried to write every conceivable little thing down here, but it's really very simple to make. I hope someone out there enjoys it!
Michelle
enjoyed!
I cook these on either a hotplate, a deeper dish teflon frypan or (oh I forget the name.....) one of those plug in type plates with covers..... Hopefully you know what I mean!
Anyway....for the sauce for about 1 pack of chicken breasts combine:
1/4 cup water
1/3 cup soy sauce
1/2 cup sugar (!!)
1 LARGE (or 2) onion, minced.
(I know it already says minced, but I want to stress that the onion should be chopped very small!)
Heat these ingredients together, and then add the chicken.
(after the chicken breasts have been trimmed and cut into strips or cubes. The pieces can be left fairly large....perhaps about 10 pieces per large breast of chicken?...but it's really up to you. The point is, they don't have to be tiny cubes or thin strips. They should be "chunky.")
Cook, covered, for about 15 to 20 minutes and then uncovered until done. Depending on the amount of meat you are cooking (and the amount of sauce you have made), I would allow another hour or two. You will know when it's done because the sauce will become thick and attach to the chicken. Make sure when it's almost done thickening you start to watch it so it doesn't burn.
I've tried to write every conceivable little thing down here, but it's really very simple to make. I hope someone out there enjoys it!
Michelle