Ok, I already know, everyone is going to judge me for using Boil in Bag Rice. Get your laughter out now. Get the criticism and judgement out now. I’ll wait.
Cool, got it out? Ok good! Lets be real, someday’s we just need a good set it and forget it so I can walk away and do other things and not think about part of dinner cooking. I also do NOT have the space for a rice cooker.
You know when you’ve had chicken too many times in one week and you’re just, OVER it. This recipe is perfect for those times. Its flavorful, filling, and just some thing a little different.
Ingredients
Chicken
- 2 bags Boil in Bag Rice
- 1 Chicken Breast(per 2 people), butterflied and cut into bite sized pieces
- Salt and Pepper
- 1/4 Tbsp Onion Powder
- 1/4 Tbsp Ginger
- 2 Tbsp Flour
- 2 Tbsp Corn Starch
- 3Tbsp Butter
- 2 Tbsp Veg Oil
Sauce
- 1/3 Cup Honey
- 1 Tbsp Soy Sauce
- 1 1/2 Tbsp Apple Cider Vin
- 6 Shakes Fish Sauce
- 1-2 Tbsp Minced Garlic(Measure with your soul)
- Shake of Red Pepper Flake
- (My daughter added oregano lol)
Instructions
- Make your rice (Boil in bag, or rice cooker or however you choose!)
- Butterfly Chicken and Cut into Bite size Pieces
- Put Cornstarch and Flour on a deep plate or in a bowl and add in Spices; mix it all up
- Coat chicken pieces in the flour/cornstarch/spices mixture
- Melt Butter and Oil over Medium
- Add your chicken and cook until golden brown, you’ll need to flip halfway through
- While the Chicken cooks, make your sauce
- Add all sauce ingredients together, I did this in a 2cup measuring cup and mixed it with a small whisk (a fork would work)
- Once the Chicken is cooked, move it to the edges of the pan so the middle of the pan is clear and turn the temp down to medium low
- Pour your sauce into the middle of the pan and let cook for a couple minutes, it should get fairly thick. If its too sweet for you, you can add half a cup of water.
- Mix your chicken into the sauce
- Servce over rice!
Thats it. Its honestly so simple, but so good! I like the fish sauce but you can leave it out!