There are two things you should know about my husband. He loves Mexican food and Chinese/Japanese food. He also likes burgers, pastas and anything without vegetables on it. We are working on the vegetable bit. Cooking Mexican is easy-peasy. Heck, just serve up some chips and queso from a jar and I win an award in this house. The latter of his favorite food is much harder to tackle. I’ve always been intimated, but decided this recipe looked easy enough. Other than being high in sodium, this recipe isn’t too bad for you and it tasted delicious!
4 chicken breasts, diced
Brown Rice (enough to feed your family)
1/4 Brown Sugar
1/4 cup Soy Sauce
3 tbsp Ketchup
1/4 cup water
:: Instructions ::
1. Mix sugar, soy sauce, ketchup and water into a sauce pan. I kept on very low heat to warm while I prepare the rest of the meal.
2. Prepare rice. We use Ready Rice Pouches (because I always seem to mess up instant rice)
3. Warm olive oil in skillet. Add in diced chicken and cook on medium – high heat. (Optional: splash a bit of soy sauce and garlic powder over the chicken.) When chicken is almost done, top with sesame seeds.
4. Serve chicken over bed of rice. Pour sauce over the chicken and rice.