Hello to all of you Easter loving, spring hopping, candy stashing readers. I hope the holiday weekend was all you hoped it would be. My family and I spent a very muddy and snowy weekend at Bear Lake. We had one egg hunt indoors, and one in the snow and mud! Who forgot to tell the weather man that it’s
supposed to be spring now?
I think he lost the memo.
Last night my family drove home in a blizzard. Didn’t faze me a bit, until it was my responsibility to drive the last hour stretch.
(We had to pick up my husbands car on the way home….there was really no choice)
Let me just admit right now.
I am not Jamie DrivesItUp.
I am known for canceling activities on impulse if the snow gets too deep and I have to venture out into it.
Call me wimpy, call me nuts, call me just plain lame.
There’s something about 5 children packed into a mini van slip slidin’ all over the road that leaves me just a shake away from panic attack.
I am happy to report we are home safe and sound.
(……50 more gray hairs and 10 more dark circles under my eyes later…..)
I do have a fine recipe for you today.
It doesn’t even involve Easter candy or chocolate! We all need a little candy break now and then don’t we. I learned to make this dish when I was first married, from my Mother-in law. I have tweaked it a bit adding some ginger, rice vinegar and sesame oil. It comes together very quickly and is wonderful over white rice or with Ham Fried Rice. I am planning to post the Ham Fried Rice tomorrow. See you then!
This is Jamie Doesn’tLikeToDriveItUp….ten four good buddy, over and out….
Yield: 5-6 servings
Time: 40 minutes, give or take a bit.
5 chicken breasts cut into 2 inch pieces
2 C water
1/3 C soy sauce
1 1/2 t garlic powder
3/4 C brown sugar
1 1/2 t rice vinegar
1/2 t ginger
1 t sesame oil
1/4 C cold water + 4 T cornstarch
green onions (optional)
1. Place all ingredients but the 1/4 C water and cornstarch into a medium sized sauce pan.
2. Bring to a boil, reduce heat to medium low and cook for about 20 minutes, or until the chicken is no longer pink on the inside.
3. Take the chicken out of the liquid and set aside on a plate.
4. Mix the cold water and cornstarch in a small cup until smooth. Pour it into the sauce pan and stir to incorporate. Turn the heat up and bring to a boil. The sauce should thicken up nicely for you.
5. Remove from the heat and add the chicken back into the sauce. Serve over rice and enjoy! You can sprinkle with green onions as a pretty option.
*****NOTE: THIS RECIPE MAKES A WONDERFUL THICK SAUCE THAT IS NOT PICTURED HERE WITH THE CHICKEN. IT’S FABULOUS POURED OVER RICE.**********