Do you ever determine what you are having for dinner by what’s going to go bad first in the fridge? I do that all the time! I try to stick with menu planning but about half way through a busy week it seems to go out the window. I bought some fresh chicken that was on sale the other day and needed to use it up. We almost always buy frozen, so I don’t usually have this problem. I’ve had my fair share of tostadas, tortilla wraps, and quesadillas, so I was ready for something new. I’ve had a hankering for some rice the last week so I knew I needed a quick meal with chicken and rice.
When I went to the internet for a 30-minute chicken and rice dish I was pleasantly surprise to find this one! It seemed along the lines of my Sweet & Sour Chicken but not so sweet, a lot less ingredients, and a lot healthier. Score!! I started the rice just before prepping my fresh chicken and everything came together in no time flat! There wasn’t as much sauce as I normally like, so next time I’ll double the sauce.
Quick & Easy Sweet & Spicy Chicken
- 1 tbsp. brown sugar
- 2 tbsp. honey
- 1/4 c. liquid aminos (or soy sauce)
- 2 tsp. minced garlic
- 2 tbsp. hot sauce (I used Cholula)
- Salt and pepper to taste
- 4 skinless, boneless chicken breast halves, cubed
- 1 tbsp. olive oil
- Lightly salt and pepper the chicken. Heat oil in a large skillet over medium heat. Add chicken and cook until white and no longer pink. Mix together brown sugar, honey, liquid amines, garlic and hot sauce in a small bowl. Pour the sauce over the chicken. Simmer uncovered approx. 8 minutes. Serve over rice of choice.
- We stopped buying regular soy sauce because of the insanely high sodium content. The perfect alternative is Braggs Liquid Aminos. If you have never heard of it, you should look in to it. Where soy sauce typically has 560+ mg of sodium, the liquid aminos only has 160 mg and it tastes EXACTLY like soy sauce. I’m so happy that I was introduced to it. It has become a staple in our pantry.
- If you prefer a thicker sauce, add in 1 tbsp. cornstarch + 1/4 c. cold water to sauce as it is simmering. The longer you simmer, the thicker the sauce will become.
- I chose to serve this with Basmati rice (one of our favorite) but you could easily use brown rice, or whichever type of rice you prefer!