This recipe is sure to please anyone whether served hot or cold. It can be served on a salad, or as a companion dish. It is also great for barbeque parties and potlucks because it is so easy to whip together.
Ingredients:
- skinless, boneless chicken breasts sliced into ½ to ¼ inch thick strips (The strips should be left to be the same width as the chicken breast)
- gluten free soy sauce or liquid aminos
- olive oil
- balsamic vinegar
- Korean red pepper flakes
- minced garlic
- freshly grounded black pepper
Utensils
- Measuring cups
- Measuring spoons
- Plastic storage bag
- Metal tongs
- Grill
- Cutting board
- Sharp Knife
After having my baby I wanted to create easy and quick recipes that my family enjoys. I didn’t want to stand for hours cooking one meal while nursing a baby, homeschooling my kids, and add to that gardening.
Coming from a Lebanese background, most of our dishes though delicious, are so time consuming. This is why I am now on a mission to create easy and delicious 30 minutes or less recipes.
For this recipe, I was craving something with an Asian twist, a bit spicy, but not too spicy, and a little on the sweet side. I feel that this recipe nailed that craving of mine. my kids love it so much, and even though pregnancy have made me lose my appetite for chicken, I believe that this recipe has brought it back.
Preparing it takes less than 10 minutes especially if you use chicken tenderloins, or pre-sliced chicken breasts. All you have to do is to marinate the chicken and you’re pretty much done. The rest is super easy!
Just mix up all your ingredients for the marinade together and place them in a plastic storage bag. Make sure the plastic bag is freezer grade so that it doesn’t rip when you shake it a bit.
Place the sliced chicken breasts into the bag with the marinade. Seal the bag, and gently mix the chicken with the marinade until it is all coated. open the bag again, and reseal this time making sure to remove all the excess air. This will ensure that the chicken will absorb as much of the marinade as possible in the least amount of time possible.
Allow it to marinate in the refrigerator for 20 minutes, or you can let it marinate overnight for an easy lunch the next day.
you can now grill, bake it, or broil it in the oven on high for 10 to 13 minutes, or until no longer pink on the inside.
You can serve it hot or cold. Served hot with a side of stir-fried broccoli, or cold on a salad is a great option. my kids like it cold even better than warm served.
Sweet and Spicy Chicken
Equipment
- Measuring cups
- Measuring Spoons
- Plastic storage bag
- Metal tongs
- Grill
- Cutting board
- Sharp knife
Ingredients
- 3 – 4 skinless boneless chicken breasts sliced into ½ to ¼ inch thick strips (The strips should be left to be the same width as the chicken breast)
- ½ cup gluten free soy sauce or liquid aminos
- 1/3 cup extra virgin olive oil
- 1/3 cup balsamic vinegar
- 1 tablespoon Korean red pepper flakes
- 3 tablespoons minced garlic
- ½ teaspoon freshly grounded black pepper
Instructions
- Place all the marinade ingredients in a plastic storage bag and mix well together.
- Marinade chicken in the marinade inside the plastic storage bag for 20 minutes, or overnight. Make sure to remove any excess air from the bag. This will ensure that the chicken will absorb maximum flavor from the marinade. Grill for 10 to 13 minutes or until no longer pink. You can also broil in the oven on high for around the same amount of time.
- Serve with some stir-fried broccoli, and quinoa pilaf, or with some Autumn roasted veggies.
Video
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