Honey Soy Chicken with Mango Rice

Chicken, chicken, and more chicken.  That's our thing around here - we really only eat red meat about once a week.  As crazy as it sounds, I never get tired of chicken.  Especially with amazing recipes like this one.  My mom made this recipe from a Woman's Day cookbook and I had to "steal" it to share with you all.  It's my favorite chicken dish - you will love, love love.

Best dishes and yummy dreams!

xoxo,

Honey Soy Chicken with Mango Rice
Adapted from:  Woman's Day:  Monday Night is Chicken - Eat Well Cookbook of Meals in a Hurry
Copyright 2008

Chicken Ingredients:

1 package of chicken tenderloins, or breasts cut into strips (1.5-2 pounds)

1/4 c. flour

1/2 tsp. each of salt and pepper

1 tbsp. olive oil

Sauce Ingredients:

1 c. chopped onion

1 tbsp. chopped garlic

1 tbsp. freshly grated ginger

2 cinnamon sticks

1/2 c. honey

1/4 c. reduced-sodium soy sauce

1/2 c. water

Rice Ingredients:

2 c. jasmine rice

3 c. chicken broth

1/2 c. diced mango

(I use frozen organic mango that I defrost)

3 diced scallions

Preparing the Chicken:

1.  Heat the oil in a pan.

2.  Combine the flour, salt, and pepper in a plastic Ziploc bag.

3.  Toss the chicken into the bag and coat.  

4.  Place the chicken in the pan and lightly brown each side, but do not cook through.

5.  Remove the chicken a set aside as you prepare the sauce. 

Preparing the Sauce:

1.  In the same pan, saute the onion until tender.

2.  Add the garlic, ginger, and cinnamon sticks.

3.  Add the honey, soy sauce, and water and stir until the honey dissolves.

4.  Add the chicken into the pan and simmer for abut 10 minutes until the chicken cooks through. 

Preparing the Rice:

1.  Bring the broth to a boil and add the rice, diced mango, and scallions.

Place the rice on a plate, top with chicken, and then extra sauce!

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