Sweet & Spicy Chicken

I'm finally back! Yes this is Caroline, I have been such a huge twolittlechef slacker (sorry Kelly). I had a big family reunion, followed by another family reunion in that large nation just north of us, and then I returned home, packed up house and home and moved to my first real home. Meaning, my husband and I are no longer renters, but are homeowners. Needless to say, the last 6-8 weeks have been busy!

So here I finally return with an easy meal that is surprisingly good. In fact I decided to classify it under a Super Simple label. Yes, it does have move than 4 or 5 ingredients, but it really is a delicious meal for a novice and it is healthy.

When I found the recipe it asked for chicken thighs, but me being me, I keep chicken breasts in the house, so I used those. It also suggested barley rather than rice, which would make this an even healthier meal, but again I had rice on hand, not barley. So below I give you your new go-to chicken recipe; a recipe that takes hardly any time to make, and really only the time it takes to cook a pot of rice to be ready to eat. The chicken broth used to cook the rice makes it more savory, and the combination of flavors is lovely. I hope you will give this a try and let us know what you think. Enjoy!

Sweet & Spicy Chicken

Recipe adapted from Family Circle

Pictures by Caroline

2 tablespoons soy sauce

2 teaspoons honey

2 teaspoons spicy brown mustard

2 skinless chicken breasts, sliced ½” thick

1 cup rice

2 cups chicken broth

1/2 cup frozen peas

1/4 teaspoon salt

1/8 teaspoon black pepper

Directions

1. Heat oven to 375 degrees. Coat a baking dish with nonstick cooking spray.
2. In a medium bowl, whisk together the soy sauce, honey and mustard. Place the sliced chicken the in sauce and let marinate for 30 minutes.
3. Place prepared chicken in the baking dish and bake at 375 degrees for 15-20 minutes, or until chicken is cooked through.
4. Meanwhile, prepare the rice according to package directions, substituting the chicken broth for the water. Stir in the peas, salt, and pepper during the last 5 minutes.
5. Serve chicken over the rice with the cooked juices.