Classic Favorite
Sticky Chicken
Veggie Rice Bowls
Ingredients
- 2 lb boneless, skinless chicken breasts, cubed
- 2 Tbsp olive oil
- 1 cup chicken broth, divided
- ⅓ cup packed brown sugar
- ¼ cup rice vinegar
- ¼ cup soy sauce
- 2 cloves garlic, minced
- 1 tsp ground ginger
Instructions
- Season chicken with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat.
- Add chicken, and cook 4 to 5 minutes, stirring occasionally until done. Remove from skillet.
- Add ½ cup broth to skillet, and cook, scraping up browned bits.
- Add brown sugar, and cook 2 minutes, stirring constantly. Add ½ cup broth, vinegar, and remaining ingredients; bring to a boil, reduce heat, and simmer 5 minutes or until thickened.
- Return chicken to pan, and cook until heated.
Side Dish Ingredients
- 2 cups long-grain white rice
- 1 (16-oz) pkg frozen vegetable stir-fry medley
- 1 Tbsp soy sauce
- 1 Tbsp dark sesame oil
Side Dish Instructions
- Cook rice according to package directions. Steam vegetables according to package directions.
- Sauté rice, vegetables, and soy sauce in hot oil in a large nonstick skillet over medium-high heat 2 to 3 minutes or until thoroughly heated.
Budget Friendly Meal Plan
This recipe selected from the eMeals Budget Friendly Meal Plan.
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