*Last day to enter the Beats by Dr. Dre Headphones giveaway*
Utah weather is finally starting to warm up a bit and the snow and ice is starting to melt. Today supposed to be 39* which is a lot warmer than the teens we’ve had recently. Don’t worry, it won’t last long, it’s supposed to snow Thursday and I hope it keeps snowing till Christmas, nothing like a white Christmas!
I love when the Sun is setting on the mountains in my backyard, something about is so peaceful.
Yesterday was the normal Sunday routine church, meetings, and then cooking! I think every Sunday should include cookies(which yesterday did, as you read this I hope I’m getting a killer workout in to make up for it). I also made Japanese Chicken. It’s a recipe I stole from my SIL Whitney. It includes a cup of sugar, which explains why it’s a hit at our house.
12 boneless skinless chicken tenders (or three chicken breasts cut into strips)
1-2 cups of flour
1/2 cup butter
3Tbsp Soy sauce
3 Tbsp water
1 cup sugar
1/2 cup white vinegar
1/2 tsp garlic powder
1 tsp salt
Preheat oven 350 degrees
In a bowl combine soy sauce, water, sugar, white vinegar, garlic powder, and salt. Set aside.
Cut chicken into 1/2″ cubes. Coat the chicken with egg and then flour.
(the trick is to put the chicken in a strainer over the sink and then add the eggs onto the chicken while it is in the strainer. Once the chicken is coated and most the egg is strained then add the flour mix that around in the strainer and there you have coated chicken without a HUGE mess!)
Over med-high heat melt the butter.
Fry the chicken in the butter until golden brown.
Put in a 9×13 pan and poor the sauce on top of the chicken until all coated and cook for 30-45 min. Serve with rice.
Do you like soy sauce?
I don’t mind it in recipes but I’m not a fan otherwise
What’s one thing you’re looking forward to today?
Finishing up my Christmas shopping=)