Wednesday, April 18, 2012

Sticky Chicken

I had a great weekend, I went with my daughter on a mother daughter camping trip and had a blast! For the first time in a very long time, I felt comfortable in my own skin. I wasn't ashamed of how I looked, I had more energy than I think I have ever had. I even participated in a relay race on the beach which included doing crab crawls for about 100 feet and thanks to Jenna I kicked booty at those crab crawls. Boy was my back and shoulders sore the next day though. We had a blast and the weather was great but not much cooking happened other than things I have previously posted so I apologize for my absence here.  I am back though and today's recipe is worth the wait, it is so yummy!

Today's recipe is inspired by traditional sticky chicken which is usually made by marinating chicken in soy sauce, garlic, ginger and lots of sugar. I decided to make a version that is much more healthful by using Medjool dates in place of the sweetener and subbing in Bragg's Amino's for part of the soy sauce to limit the amount of sodium in the dish. While the chicken wasn't technically sticky, the flavor was out of this world good and would make for some great shish-kabobs on the barbeque this summer. I just baked mine in the oven and served along side some coconut cauliflower "rice" and stir-fried vegetables. I will share how to make the coconut cauliflower "rice" tomorrow.

Sticky Chicken (Serves 4-5)
4-5 boneless skinless chicken breasts totaling about 20 ounces
2 tbsp. minced garlic
2 tbsp. minced ginger
2 tbsp. tomato paste
2 tbsp. balsamic vinegar
2 tbsp. soy sauce
2 tbsp. Bragg's Amino Acid
3 Medjool Dates

Start by putting your dates in a little warm water to help soften and re-hydrate. Set aside for about 15 minutes while you cut your chicken.
Next, clean your chicken and cut it into strips, or leave it whole, it doesn't really matter. I cut mine in strips intending to put it on skewers for kabobs but then got lazy and just threw them in the oven.

After the chicken is cut, you are going to make the marinade. Take the dates that have been softening and remove the pit, then add them to your blender along with a couple tablespoons of the water they were soaking in and blend them up until a paste is formed.

To a bowl, add the garlic, ginger, tomato paste, date paste, soy sauce, Bragg's and balsamic vinegar. Stir to combine.
Add in your chicken and stir to coat, making sure all pieces and all sides are covered in marinade.

Marinate in your refrigerator any where from 2 to 8 hours. I let mine sit for about 3 hours and it was super flavorful and yummy.
Ideally these would be grilled but if you are lazy like me, go a head and bake them in the oven at 375 degrees for about 20 minutes or until they are cooked through. If your chicken is thicker than mine it will take more time, if it is thinner it will take less.

Serve with your favorite sides and Enjoy!

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