So I’m just back from an AMAZING vacation with just my husband. We went to Cancun – but wait! I promise that what you’re probably picturing is most likely not the scene that we were into. We stayed at this resort called Nizuc, which was on the tip of the hotel strip. It’s been written up in Conde Nast and Travel + Leisure, and it’s no wonder; home of six world class restaurants and an ESPA-branded spa, it was nothing short of impressive. We lounged (a lot), got in a little exercise and ate out-of-this-world food, which is what inspired today’s recipe: Sticky Chinese Chicken.
But before I get to the recipe, let me reminisce for just a second. You see, us getting away alone doesn’t happen all that often. And a trip like this? Seriously it’s been 14 years (since our honeymoon). It’s hard to break away from the kids, to get help lined up (for someone to watch them) and let’s not forget the slight feeling of guilt in spending money on yourselves. Alas, I am here to tell you that it was absolutely worth it and so good for us.
Our favorite restaurant was hands down Indochine, a restaurant that describes itself as a “fusion of Asian spices and fresh ingredients.” Upon returning home, I was longing for something with a similar flair, and I had purchased some organic chicken prior to leaving which I pulled out of the freezer. I also had some Brussels sprouts which which were in the fridge, and a few spring onions that needed harvesting from our garden. And so I pulled together this Sticky Chinese Chicken which I added Brussels sprouts to, but which would be lovely with broccoli or even some peppers in place of them. The beauty of this recipe is that you may have most of the ingredients on hand, and vegetables can absolutely be substituted.
This Sticky Chinese Chicken is quick to pull together and got 8.5’s and 9’s from my toughest crew – the kiddos. So yes, it’s family friendly, easy and a definite keeper for us! I hope that it will be for you, too.
- 1.5 lbs. boneless chicken breasts, cut into small chunks
- 1 lb. Brussels sprouts
- 1.5 TBSP avocado or olive oil
- For the sauce:
- ⅓ cup Tamari (GF soy sauce) or low-sodium soy sauce
- ¼ cup rice vinegar
- ¼ cup honey
- 1 tsp garlic powder
- ½ tsp powdered ginger
- 2 tsp sesame oil
- 1 tsp arrowroot powder
- 1 TBSP water
- Preheat the oven to 450 degrees F.
- Wash the Brussels sprouts, trim off the ends, and slice in half. Grease a baking sheet with the avocado/olive oil and spread Brussels sprouts out on the pan. Bake for 10 minutes. After 10 minutes, add the chicken to the baking sheet and bake for another 10 minutes (a total baking time of 20 minutes) or until chicken is cooked through.
- While these are baking, prepare the sauce by whisking together the tamari/soy, vinegar, honey, garlic, ginger, and sesame oil in a saucepan. Bring to a boil. While this is coming to temperature, whisk the arrowroot powder and water in a small bowl until there are no lumps. Whisk this into the saucepan as soon as the sauce comes to boil. Turn the heat to medium and cook for 2 minutes, stirring frequently as it again comes to a boil. Sauce should start to thicken.
- Remove from heat when thick and set aside; it will continue to thicken as it sits. When chicken and Brussels are done, let cool before mixing with the sauce. I like to let them both cool as the sauce will get nice and sticky, perfect for serving. Garnish with sesame seeds or green onions as desired and serve atop rice.
Tell me about you – are trips with your loved one few and far between? Or a big focus for you?