I'm not complaining, I love the fact that there was a special request for me to make this chicken dish for dinner tonight. It's an absolute favorite chicken dish in our house and although I try to keep frying to a minimum this is one recipe that can't (imho) be done any other way.
This recipe was one that I got off of one of those recipe cards you get through the mail. Fairly simple, breaded chicken breasts dipped in a teriyaki glaze and served over rice. The resulting dish is another one to add to your 'list' of 101 chicken recipes and I definitely recommend trying it once. This recipe easily serves 4 with some leftover and the leftovers are so good COLD! (If, there are even any leftovers to speak of :o))
I usually serve this with jasmine rice, my rice of choice, particularly with asian dinners.
Preheat canola (my personal preference) oil in a skillet to 350 degrees.
Prepare the glaze:
1/2 cup soy sauce, lower sodium is better
2/3 cup honey
(You can make more or less, I just find it to be a little better if the honey measured is slightly more than the soy sauce. You can use remaining sauce to drizzle sparingly over the rice)
Heat the soy sauce and honey in a saucepan on medium until they are combined. Turn off heat and set aside.
For the chicken:
2-3 chicken breasts, sliced thinly
2-3 eggs, lightly beaten
1 cup flour, you may need to add more if you start running low
Dip the chicken strips into the egg and then bread with flour. Shake off excess flour and start stacking on a plate so you will be ready to start frying. I sometimes sprinkle a little flour between layers of chicken so that they don't stick together. Carefully shake excess flour off and lay in preheated oil, let it lightly brown and when you see the edges turning light brown, turn the pieces over with tongs.
Remove the chicken and place it right to the glaze mixture. Coat the pieces in the glaze and lay on top of rice immediately.
You can garnish this with sesame seeds(which I did). How about some thinly sliced green onions? As an option, you can add fresh minced garlic and/or ginger to the glaze mixture, prior to heating in the saucepan, for even more flavor! This would be great leftover in a tortilla wrap with your choice of salad greens and any other ingredients your heart desires. For us, it never makes it that far, no matter how much chicken I make.
One of our family favorites! I hope you like it as much as we do!
