Monday, May 3rd
Eva's snack today was: thick pretzels with peanut butter (in the tiger cup), a banana, and some colby cheese cubes.
Breakfast: Blueberry pancakes with breakfast sausage (I served them like a sandwhich)
Dinner: Sticky Chicken (Oh my gosh was this good!!) Just a warning, you have to marinade this 24 hours before you cook it.
You can make this recipe with boneless ,skinless chicken thighs instead.
Just increase the cooking time by 10 - 15 minutes .
Prep Time: 24 hours , 10 minutes
Cook Time: 25 minutes
Total Time: 24 hours , 35 minutes
1/2 cup balsamic vinegar
1/2 cup low sodium soysauce
1/4 cup sugar
1/4 cup brown sugar
2 Tbsp. honey
3 garlic cloves, minced
1 Tbsp. grated fresh ginger root (I added an additional 1 tsp after the syrup was reduced)
1/8 ts p. pepper
3-4 lbs. boneless, skinless chicken breasts (I cubed them while partially frozen)
(I made a second batch of the marinade and added it the next day when it came time to reduce the syrup)
1. Combine all ingredients except the chicken in a shallow baking dish and stir until sugars dissolve. Add the chicken and turn to coat well. Cover the dish and chill in refrigerator for 24 hours .
2. When ready to eat, transfer the chicken and marinade to a large heavy nonstick skillet. Bring to a boil over medium heat. Reduce heat to low, cover the skillet and simmer for 15 minutes , stirring each piece occasionally.
Check the breasts for doneness (170 degrees F on an instant read thermometer) and remove to a shallow pan as they test done. Cover the cooked chicken and place in warm oven to keep warm.
3. Increase heat to medium and cook the marinade remaining in skillet until syrupy, stirring occasionally at first, then stirring constantly as the mixture starts to thicken, about 8-10 minutes total.
4. Return chicken to the skillet, coat it with the sauce, and serve immediately - with lots of hot cooked rice! Serves 8
(it was better without the sauce on the rice because the sauce is so sweet)