![]() When I scaled my recipe for 1 serving the recipe calls for 1/8 a cup (Two Tablespoons) soy sauce. The first thing I changed was the amount of soy sauce. Tried this recipe for dinner tonight over jasmine rice and it was wonderful! I scaled it down for just one serving though. For those of you that didn't care for it, I hope you can find one that suits your fancy some where else. I'm happy that so many of you have enjoyed it. I thought it turned out really great and wanted to share it. Basically what I am trying to say is, the original recipe is just a simple, quick and healthy meal I came up with when I was craving Chinese food. I have also found that it is good with shrimp and pork. I have tried it with garlic and it is good that way also. I do like it with a bit of sesame oil (be careful not to get too much, just a few drops at the end of cooking is good enough for me, but you might like more), fresh ginger is also good if you have it on hand. Note: Since originally posting this recipe, I have tried some of the suggestions others have made. ![]() Cover and simmer for 10 minutes or until chicken starts to soak up the sauce.You can add more water if sauce is too thick.Pour sauce mixture into skillet with chicken.Whisk until no corn starch lumps appear.Mix together honey, soy sauce, water, corn starch, ginger and red pepper flakes.Cook chicken for about 6 minutes or until no longer pink.Heat a large non-stick skillet that has been sprayed with Pam, over medium-high heat.Cut chicken breast into 1 inch strips or bite size pieces.
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