According to Pinterest, I have 319 “pins” on my Cooking board, 20 pins on The Sweet Stuff board, 40 pins on Vegetarian….blah blah blah.
In reality, THIS is what I actually make off of Pinterest on a regular basis, with a few healthier adjustments. It is oh so good and I promise we eat more than rice or soup! It’s just been a crazy couple of weeks and I needed something quick.
Honey Chicken and Fried Rice
for the chicken:
1 lb chicken breasts or tenders, diced into 1-inch pieces
1/8 cup ketchup
1/4 cup low sodium soy sauce (sometimes I use a little less)
1/2 cup honey (we use the raw honey)
1/2 tsp red pepper flakes
1/2 tsp onion powder
1/2 tsp garlic powder
Preheat oven to 350. You can also do this in the crock pot on low for 3 hours but really, if I’m going to use the crockpot it’s an all-day kinda thing! Mix everything but the cornstarch. Put the chicken in an 8×8 pan or a small pyrex pan, sprinkle with a couple tablespoons of cornstarch and stir. Pour the sauce over the chicken. Bake for 35-45 minutes until no longer pink, stirring halfway through. Serve over the rice. The sauce will be a little thin but we like to spoon it over the rice! You can adjust the onion, garlic, and pepper flakes to your tastes.
for the rice:
2-3 cups cooked fluffy white or brown rice (we use the whole grain, slow cook so it’s a little sticky but healthier)
1 cup steamed peas
1 cup steamed broccoli
low-sodium soy sauce (or honey sauce from the chicken)
Heat the rice in a skillet or wok if it’s not freshly cooked (supposedly leftover rice works better but I just make mine while the chicken cooks.) Make a hole in the center of the rice and whisk the 2 eggs and pour in the center, scrambling until cooked. Stir in the veggies and mix with the rice and the eggs. Add pepper and soy to taste. (Sometimes I add a little sautéed onion and garlic too before starting with the rice and the eggs.)
Then we had another magnum bar. Baby steps people. Baby steps. ~s