While pregnant with our second daughter I craved sweets of all kinds, shrimp, and chinese. These are all things that previous I could easily pass up. I was much more a sweet person. I would take a potato chip over a candy bar. And shrimp and chinese. My least favorite foods. We now have seafood once a week… And chinese, I think we have had it more in the past year then the past 2 years combined. We have no good take-out options for chinese in town so I often make it home.
When it was time for the recipe swap I started browsing and found this delicious chinese recipe, I was sold. It was delicious. I am all about simple dinners and this was simple. I cut the chicken the night before so mix and pour into pan was all I needed to do to get it in the oven. We both really enjoyed this. Maddy on the other hand doesn’t like chicken… well that night, tonight a different story. Such is the life of a 2 year old.
- 2 boneless chicken breasts, cut into chunks
- 1/2 cup chicken broth
- 1/4 cup honey
- 1/2 cup teriyaki sauce
- 1/4 teaspoon ginger
- 1 tablespoon toasted sesame oil
- 1 tablespoon cornstarch
Preheat the oven to 375. Place chicken pieces into a 9×9 baking dish.
In a bowl, combine broth, teriyaki, honey, ginger, and sesame oil. Pour over chicken and bake 20 minutes.
When chicken is removed from oven, with a slatted spoon, spoon chicken onto a plate. Pour sauce from baking dish into a sauce pan and add the cornstarch. Bring to a boil and simmer to thicken, about 5-7 minutes. Add chicken and stir to coat. Serve immediately.
© 2012, Carrie. All rights reserved.