Dawn's Sweet, Sour and Spicy Sauce over Chicken and Brown Rice

Tonight we had this meal. I think I finally got the sauce right! I came up with this recipe because I love the sauce on the outside of meatloaf - brown sugar, ketchup and mustard. I also love the sauce that is used to create the Water Chestnut appetizers. After reading several sweet and sour recipes that contained brown sugar and ketchup, this is what I cam up with. This sauce is also great over pork chops.

2 chicken breasts
1 cup of ketchup
2 TB brown sugar
1 TB worcestershire sauce
1 TB distilled white vinegar
1/2 tsp paprika
1 small jalapeno diced
1/2 tsp chili powder
1 small onion diced
1 garlic clove (I purchased the huge container of minced garlic from Sam's Club, which is very convenient for recipes that call for garlic - I am just estimating 1 clove, I just threw a spoonful into the sauce)

1 cup of brown rice - makes two servings (cook as directed on box)

In sauce pan - mix sauce ingredients and bring to a simmer.

In the mean time in another pan, cook 2 chicken breasts in garlic (no need to add oil) I purchase the frozen small 5 oz chicken breasts from Sam's Club very convenient. Cook the chicken (with some garlic) until it is almost done prior to adding the sauce. Add about 1/4 of the sauce in the pan to finish cooking the chicken in (cover each chicken breast). Cover and simmer for a while and flip chicken. Add more sauce about 1/4 to cover each chicken breast or scoop up some of the sauce that is in the pan. Cook until chicken is done.

Save about 1/2 of the sauce to put over the rice. I just scooped some of the sauce onto the rice after it was on each plate.

Side dish - Birds Eye Steamfresh mixed vegetable and the Sister Schubert's dinner rolls.

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