Tonight I made dinner for our friend Kaitlin. It was a bit of an experimental dish but it turned out quite well. I made sauteed chicken over rice with mixed vegetables and drizzled a balsamic reduction over the whole thing. The only problem was I forgot to take a picture of it before it was consumed… However, Kaitlin graciously agreed to endorse my cooking. Recipe included after the picture.
- 1/2 cup balsamic vinegar
- 1 tablespoon brown sugar
- 1 teaspoon honey
- 1 teaspoon soy sauce
- 1 smashed (not chopped) garlic clove
Mix ingredients in a small (very small) sauce pot. Bring to a boil, gently stirring. Reduce heat and simmer for approximately 20 minutes. Remove from heat and cool. Sauce will thicken as it sits. Without refrigeration it never becomes syrup-like but definitely does get thicker.
Rice and Vegetables:
Cook 2 portions of rice according to package directions. After rice is done cooking, pour in approximately 1 cup of frozen vegetables (corn, peas, carrots) and allow to steam for about five minutes. Do not remove from heat until vegetables are hot.
- 2 chicken breasts, cut into strips (1in x 1in x 2in)
- 1 tablespoon of olive oil
- Italian seasoning (read any green herbs you like)
Pour olive oil into pan and heat. Add some salt, pepper, and herbs to the oil. Add the chicken. Add more salt, pepper, and herbs to the top of the chicken. Cook approximately 6 minutes on a side or until done.
Serve chicken over rice/veggies and ladle balsamic glaze over the top.