You Had Me at One Skillet

Name: You Had Me at One Skillet
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Ingredients: ¼ cup lower-sodium soy sauce; ¼ cup Bacardi Rum; ¼ cup unsweetened apple juice; 1 tablespoon rice vinegar; 1 tablespoon pure maple syrup; 1 tablespoon minced fresh garlic; 1 teaspoon grated fresh ginger; ¼ teaspoon crushed red pepper; 1 ½ pounds boneless, skinless chicken thighs, cut into 1/2-inch-thick chunks; 1 tablespoon cornstarch, plus 1 teaspoon, divided; 2 tablespoons canola oil; 2 teaspoons water; 3 cups cooked white rice or rice of your choice

by Denise's Test Kitchen

4 Servings

20 min

If you are anything like me, you love to cook but cleaning up isn't your most favorite thing to do. So, when I look for a new recipe to try, I also look to see how many pots and pans that will be needed. For me, during the week just isn't the time to try a new recipes with a need for lots of different pans to use. But if you say "One Skillet" count me in!

Just a few things needed

So, when I saw this recipe from https://www.eatingwell.com/ I just had to try it. But, of course I did not have all of the ingredients on hand. I changed some things up and couldn't be happier,

Chicken with Cornstarch cooking

The only thing that kind of scared me was the thickening of the sauce. I'm not good with cornstarch. I don't know why or what happens but my sauces never thicken just right.

Over rice, any rice will do

Laying this mixture of chicken and sauce over rice is the perfect mid week dinner recipe for those of us that are short on time.

One Skillet Rum Chicken

Seriously, this recipe is big on taste and short on clean up! You must give it a try!!

You Had Me at One Skillet

You can do it! Saved to your recipes

Recipe details

Yield 4 Servings
Time spent: Prep time: 5 Minutes Cook time: 15 Minutes Total time: 20 min

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Ingredients

¼ cup lower-sodium soy sauce
¼ cup Bacardi Rum
¼ cup unsweetened apple juice
1 tablespoon rice vinegar
1 tablespoon pure maple syrup
1 tablespoon minced fresh garlic
1 teaspoon grated fresh ginger
¼ teaspoon crushed red pepper
1 ½ pounds boneless, skinless chicken thighs, cut into 1/2-inch-thick chunks
1 tablespoon cornstarch, plus 1 teaspoon, divided
2 tablespoons canola oil
2 teaspoons water
3 cups cooked white rice or rice of your choice

Instructions

Combine soy sauce, rum, apple juice, vinegar, maple syrup, garlic, ginger and crushed red pepper in a small bowl.
Toss together chicken and 1 tablespoon cornstarch in a large bowl. Heat oil in a large nonstick skillet over medium-high heat. Add the chicken; cook, stirring occasionally, until golden brown and crispy, 6 to 8 minutes. Add the soy-rum mixture; stir to coat. Cook, stirring often, until the sauce has reduced to a syrupy consistency and the chicken is cooked through, 6 to 8 minutes.
Combine water and the remaining 1 teaspoon cornstarch in a small bowl; stir to mix well. Add to the pan; cook, stirring often, until the sauce thickens and coats the chicken, 1 to 2 minutes.
Divide rice among 4 plates; top with the chicken and sauce.

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You Had Me at One Skillet

You Had Me at One Skillet

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You Had Me at One Skillet

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