While living in Houston, TX during my husbands hockey season, some of the girls and I would rotate cooking dinner for each other while the boys were on the road. I love my ethnic food and so this dish that my friend Katy prepared was so delicious that I stole the recipe and have made it MANY MANY times since then. This recipe is SO incredibly easy because it requires very few ingredients, virtually no prepping, and no standing in the kitchen while it is cooking! It sounds simple, but the chicken comes out with such great flavor and tenderness that it seems as if it took a lot of time and effort to prepare. I have included her original recipe for authenticity (and the fact that fatty chicken thighs are just so tasty!) but have also included the variations (in red) that I have used to make this a much lighter meal (with still packing GREAT flavor!).
recipe modified from: Katy Irmen
Ingredients:
1.5 - 2lbs chicken thighs (1.5-2 lbs boneless skinless chicken breasts - cut into bite size pieces)
1/2 cup soy sauce (use low sodium soy sauce)
1/2 cup apple cider vinegar
2 tablespoons light Karo corn syrup (you can omit this ingredient altogether or add splenda or agave syrup instead)
4 crushed garlic cloves
(I also add 2 tablespoons grated fresh ginger)
6 cups cooked rice (substitute brown rice - Niko Niko is my favorite)
Directions:
*Cook rice according to package directions
*Combine all ingredients (except rice) in a medium-large pot and let chicken marinate for 30 minutes to 1 hour.
*Bring pot to a rapid boil, then lower heat.
*Let simmer on medium-low heat (covered) for 30 minutes - then remove cover and continue to simmer until chicken is cooked through (usually an additional 15-30 minutes depending on size of chicken pieces)
*Spoon chicken and some sauce over rice and enjoy!
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