Y’all. Mondays are hard, especially those when you feel like you didn’t get much of a weekend to prepare you to start all over. This is a recipe for those weeks. It is easy, it is delicious, and it will expand to feed as many as you need, or provide as many leftovers as you need!
This is a recipe from the archives of my mother-in-law and her best friend, passed down to me with love because my husband loves it. As discussed in last week’s #favefivethings, I have a hard time many weeks trying to find things to eat throughout the week that don’t feel like we’re eating the same things over and over. But I’ll admit this is probably one we have most often. To that I say, if it ain’t broke, don’t fix it.
This recipe takes overall about 30-45 minutes from start to finish, and involves very simple ingredients. So, here is what you need to make it!
- 1-1.5 pounds of chicken breast
- Like I said, the more you make, the more people you can feed/ the more leftovers you have. This package was about 1.5 pounds and it was enough for Steven and me to eat tonight, and enough for the both of us to eat it again for a second meal.
- Cornstarch to coat the chicken
- I can’t really give an exact amount on this because I dump it in a bowl and coat the chicken as needed, then dump out the rest.
- 1.5 cups Red Wine Vinegar
- 9 tablespoons ketchup
- 3 tablespoons soy sauce
- 3/4 teaspoon beef or chicken bouillon
- 1.5 cups sugar (that’s what is in the Mason jar canister, in case you’re wondering! 😉 )
To start, cut your chicken into large chunks and set up a station to dip the chunks into the cornstarch.
Heat a large skillet with about a half inch to a full inch of oil. Once it is hot, start placing your chunks of coated chicken in the skillet to cook.
Cook each chunk until it is golden brown on each side (you will have to flip each chunk to get this on both sides). Take a casserole dish (how much you are cooking will determine what size you need; I’m using a 9×13 baking dish in this picture) and line it with paper towels. Scoop the cooked chicken chunks from the oil and place them on the paper towels in the dish.
While your chicken is cooking, (as you are able because the chicken does require a little attention) mix together your sauce ingredients. It doesn’t matter what order you mix them in, just wisk all five ingredients together.
Once all the chicken chunks are done frying, pour the sauce over the top.
Put the entire dish in the oven at 350* for about 10 to 15 minutes, or until the sauce is bubbly (the chicken is already cooked, the goal is just to get the sauce warm with it).
And that’s it!
We typically eat this with steamed rice and egg rolls, but you could try it with other vegetables if you please. You could also take the base chicken and put other sauces on it, like barbecue, orange, etc. Steven likes eating them plain (which is typically why I make so much because I lose some in the process 😉 ).
Let me know if y’all have any questions or comments, and I hope you enjoy your Monday!