Ingredients
-
4
-
1/2
-
3
-
12
-
2
-
2/3
-
1
-
1
-
1
-
2
-
4
-
-
-
-
Directions
Garlic Chicken Breasts with Spicy Balsamic Vinegar-Sesame Sauce, My own adaptation of Mirj’s Garlic Chicken Breasts in Balsamic Vinegar (#15507) for those that like a little less of the vinegar flavor and a little more spice , Loved it! I did not thicken the gravy with cornstarch (didn’t have any) and just soaked up the delicious gravy with whatever was on the plate chicken, rice, vegetables!! This will be made again and again!, We liked this, but actually preferred Mirj’s#15507 This was good, no doubt about it We thought the sauce was too thick and didn’t really think it was spicy enough even though I had increased the red pepper flakes to 2 tsp What moved me to make this was the spicy in the title since we love hot food and we love #15507 My husband added Tapatio hot sauce to his chicken and sauce and liked it very much
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Dredge Chicken Breasts in Flour. |
|
2
Done
|
Shake Off Excess. |
|
3
Done
|
in a Large Skillet, Heat Oil Over Medium High Heat. |
|
4
Done
|
Add Chicken and Cook For 3 to 4 Minutes. |
|
5
Done
|
Add Garlic. |
|
6
Done
|
Flip Chicken and Continue Cooking 3 to 4 Minutes. |
|
7
Done
|
Add Stock, Vinegar, Sugar (or Honey), Sesame Oil, Salt and Pepper Flakes. |
|
8
Done
|
Reduce Heat, Cover and Cook Until Chicken Is Tender and Sauce Is Reduced by at Least 1/2. |
|
9
Done
|
in Small Bowl Combine Water and Cornstarch, Stirring Until Smooth. |
|
10
Done
|
Add to Skillet and Cook Until Sauce Starts to Thicken, 1 or 2 Minutes. |
|
11
Done
|
Remove from Heat and Let Stand For 5 Minutes Before Serving. |
|
12
Done
|
Serve Over Rice. |
