Sweet Soy Chicken and Rice

Tonight when my husband walked in the door he saw the rice cooker.  Immediately, he asked what we were having for dinner.  I told him, “Sweet Soy Chicken and Rice with pot stickers and edamame.”  He responded, “Man, it’s good to be home.” 

Staying home with a sick baby when it’s cold and windy outsides, doesn’t afford much opportunity to take the baby in the jogging stroller for an afternoon run.  So, when my husband got him, I told him I just want to run 2 miles – to free up my mind. He was more than willing to watch the girls.  Less than 14 minutes later I was back in the house sautéing the chicken for the stir-fry. Not to mention happier and more attentive!

Remember, exercise (aka mental health) AND home cooking can fit into a busy lifestyle.  You just have to do it.

This meal is fast to prepare and appeals to kids.  Who could pass up on brown sugar and soy sauce!  For the baby, I plated all the foods on her plate separately.  Imaging a face…. Eye=tomatoes and shredded cheddar cheese  Eye = edamame  Left dimple=sweet soy chicken, cubed  Right dimple=rice

Sweet Soy Chicken and Rice

Serves 6

2 tablespoons brown sugar

4 tablespoons honey

1/2 cup soy sauce

2 teaspoons chopped fresh ginger root

2 teaspoons chopped garlic

2 tablespoons hot sauce (optional) 

salt and pepper to taste

6 skinless, boneless chicken breast halves - cut into 1/2 inch strips

1 tablespoon vegetable oil

Mix together brown sugar, honey, soy sauce, ginger, garlic and hot sauce (if using) in a small bowl.

Lightly salt and pepper the chicken strips.  Heat oil in a large skillet over medium heat. Add chicken strips and brown on both sides, about 1 minute per side. Pour the sauce over the chicken. Simmer uncovered until the sauce thickens, 8 to 10 minutes.

*I did not add hot sauce to the "family dish" since we were feeding it to young children.  My husband added it to his own plate.