Happy Sunday everyone, I’m excited to have a new and yummy recipe to post today! Madison and I recently bought ourselves a home (yayy!!) and have been settling in and loving being here! It is SUCH a relief to be done and just be able to enjoy it after several months of craziness! We had our good friends, Kelly and Alex over for dinner last night and I decided to try a new recipe. This maybe isn’t always the smartest idea, but after seeing this recipe, I knew I had to make it! I found the recipe on Pinterest and just tweaked it a little bit. It takes a while for the chicken to cook but most of the preparation for this meal is quite easy and fast. I’ll definitely be adding this to the regular rotation. Madison approves as well, which is even better! I tend to be a bit light-handed in my seasoning but this one is nice and salty due to all of the soy sauce. 🙂 Here it is below:
3/4 cup soy sauce (low sodium if you prefer), 1/2 cup water, 1/4 cup brown sugar, 1/2 teaspoon ground ginger, 1/2 teaspoon minced garlic, 2 tablespoons corn starch + 2 tablespoons water, 2 boneless skinless chicken breasts, equivalent of 12 oz steamed veggies (I used fresh baby carrots, broccoli, and snap peas), 3 cups cooked brown rice.
- Preheat oven to 350 degrees. Spray a 9×13 inch baking pan or I used a 2.5 quart casserole dish with non-stick spray.
- Combine soy sauce, 1/2 cup water, brown sugar, singer and garlic in a small saucepan and cover. Bring to a boil over medium heat. Remove lid and cook for one minute once boiling.
- Meanwhile, stir together the corn starch and 2 tablespoons of water in a small bowl until smooth. Once the sauce above is boiling, add this mixture to the saucepan and stir to combine. Cook until the sauce starts to thicken and then remove from the heat.
- Place the chicken breasts in the prepared pan. Pour one cup of the sauce over top of the chicken. Place the chicken in the oven and bake for 35 minutes. Remove from the oven and shred the chicken. (I used fork and knife to do so).
- Meanwhile (while chicken is cooking), steam or cook the vegetables. I don’t personally have a steamer, so I placed my veggies in 1/2 inch of boiling water in a pot and covered for 5 minutes, and then drained the water. While the veggies are steaming, I also prepared my instant brown rice, which only takes 90 seconds to cook in the microwave and is really yummy rice, I used Uncle Ben’s ready rice, whole wheat brown rice.
- Once the chicken has been cooked for 35 minutes and shred/cut up, go ahead and add the steamed veggies and cooked rice to the casserole dish with the chicken and mix together. Add most of the remaining sauce an reserve a little to drizzle on top when serving. Gently toss until combined. Return the dish to the oven to cook another 15 minutes. Remove from the oven and let stand 5 minutes before serving. Drizzle each serving with remaining sauce if you wish. Enjoy!