This chicken recipe has been one of my favorites for many years. It is quick and easy to make and freezes well for those nights that you just don't feel like cooking. Typically the sauce is not a thick one, but if you prefer it to be thicker, take 1 0r 2 tablespoons of cornstarch dissolved in a bit of cold water and add to the sauce cooking it for 2-3 minutes so the cornstarch does not taste raw.- 6-8 chicken breast cut into 4 strips
- 1/2 cup flour
- oil for browning
- 1 cup white vinegar
- 1 cup white sugar
- 1/4 cup soy sauce
- 1-2 tablespoons of cornstarch dissolved in
- 1/4 cup water
- Dredge the chicken flour and brown on all sides.
- Place into a casserole dish.
- Add all the sauce ingredients and de-glaze the pan.
- Pour over chicken and bake for an hour at 350, covered.
- Pour sauce over your favorite rice, and serve with a mound of stir fried veggies.
EDITORIAL NOTE BY LOVELLA
Today is the last day to enter the draw for our cookbook which will be coming out June 201on the post Herald Press Comes Knocking will close after today and then the comments will be thrown in a teapot for a random draw. Winner will be announced Monday morning.
This looks so good and so simple. I have all of the ingredients to make this and am always looking for ideas on how to make Asian sauces. Love the sesame seeds!
ReplyDeleteI love seeing each new post you put here and think that your cookbook venture is incredible. Today's post on The Food of Love (www.arlene-thefoodoflove.blogspot.com) is a Black Forest Cake I saw here; I've mentioned your cookbook venture and encouraged others to check out this great site.
ReplyDeleteLooking forward to making this. It looks delicious and I love sesame seeds.
ReplyDeleteAMY
Can you explain what you mean by "add all the sauce ingredients and de-glaze the pan"? THANKS.
ReplyDeleteThis is getting weird, Mon. a recipe was posted for beef/barley soup- that was my preplanned menu item for the day; now today it's an Japanese chicken recipe- Yep, that's right, I have Asian chicken on the supper menu for tonight!!! I don't have a recipe this time, so I'll give yours a whirl! Thanks Mennonite Girls!!
ReplyDeleteSusan Rose....
ReplyDeleteWhen you add liquid ingredients into the pan that the chicken was browned in,and give it a stir, it loosens the bits of caramelized goodness, which adds more flavor to the sauce.
I am going to make this. Totally different from my Southern Style chicken. Woould love to have your cookbook :)
ReplyDeleteIs anyone else having trouble with the "print friendly" button? It won't print to my printer, and today's recipe won't show up on screen at all.
ReplyDeleteHi AngAK. . .I tried printing this recipe and the same thing happened to me. . so then I tried printing the green beans and that one printed fine. I'm not sure why that would be. I haven't changed any settings at all. . hopefully it resolves itself soon.
ReplyDeleteI'm sorry for the inconvience.
I love your website and have passed it on to many friends. (I first read of it on a Dog Blog!)
ReplyDeleteI am sure your cookbook will be wonderful. Your combination of older recipes plus the way you make them a little healthier is just splendid.
Thanks for all you do.
Jo in Minnesota
I can't wait to see your cookbook! Your website is the very first thing I read in the morning. Such down to earth recipes.
ReplyDeleteI check your recipes daily and have successfully tried ever so many. They are so practical. I did not come from a Mennonite background but my husband did so I like to try the Mennonite recipes in particular - makes my hubby happy!! Good luck with the cookbook.
ReplyDeleteI hope that it is okay to give honest reviews of the recipes, even if we did not find them successful. I hope you know that I am one of MGCC biggest fans! Unfortunately I did not have great success with this recipe. The sauce would not thicken and so it would not coat the chicken. My sauce was also much lighter in color than the photo. Most likely this was because I started with chicken that was about 75% frozen. I'll have to try it again with fresh chicken breasts.
ReplyDeleteLorrie
ReplyDeleteI am sorry that the recipe did not work for you. That has got to be so frustrating. I know that has happened plenty to myself as well, when I have tried someones tested and true, you would think it would work....
well, no let's problem solve shall we...
frozen chicken does not brown as well, that is one thing, that might have been one issue. Now the sauce not thickening up, if you use frozen chicken it releases more water, you can always fix that by mixing a couple of tablespoons of cornstarch with water and adding it to the sauce to thicken it. Other than that, I am not sure what to tell you, except try again. We do appreciate honest feed back, especially done is such an affirmative way. If there is any way we can problem solve along with our readers, we want to help you with that.
I made this friday and it was really really good. the only problem i had was that my sauce didn't thicken, I think i should have cooked it longer on top of stove before i poured it over the chicken to bake. I put it bake in the pan and added cornstarch to it so it would thicken. I definitely will make this again.
ReplyDeleteThanks
This recipe looked so good I made it for our church get together Sunday. It was absolutely delicious! My sauce didn't get real thick, but no one seemed to mind. :)
ReplyDeleteY.U.M. Charlotte! I'm hungry and this recipe is looking good to me right now. I'm going to print it and give it a try soon.
ReplyDeleteThis is what I'm making tonight for dinner! Doesn't it need a bit of garlic for flavor?
ReplyDeletedoesn't this need a little garlic?
ReplyDeleteI am wondering -- I would love to make this for Sunday and have it ready after church... would it be possible to brown chicken first in a pan, and then transfer to a slow cooker with sauce?? I just picked up a slow cooker during Black Friday shopping trip - so I am new to using it, but have found it to be handy so far with chilli... do you have any feedback or comments or insight regarding this idea?
ReplyDeleteThanks for your help!!
Yes Jen, this a good dish to make in the slow cooker.
ReplyDeleteI hope you use your slow cooker a lot. It is really a helpful kitchen appliance.
This is great! I added a half of a onion diced and 2 cloves garlic when I browned the chicken, removed the chicken and put in the sauce ingredients with two tsp corn starch blended with cold water. It was delicious. I topped it with orange zest when serving.
ReplyDeleteI added some chilli flakes and ground ginger to the sauce when I made this a few nights ago and it was a HUGE hit. I put the leftovers into wraps the next day with the rice and some veggies and that was delicious too. Another great recipe! Thank you!!!
ReplyDeleteDoes this recipe freeze well? When would you recommend freezing it - after browning and adding the sauce, or after cooking it fully?
ReplyDeleteIt can be frozen successfully either before fully cooked or after. If you cook it fully it only needs to be reheated, but if not fully cooked just add more baking time. Wishing you good success with it. It is very tasty.
ReplyDelete