Sticky Chicken

Oh, this turned out so tasty!  I halved the recipe below so last night for dinner I had a chicken breast with mashed cauliflower and roasted carrots.  Today the salad.  I had veggies to use up so substituted carrots, onions, and red bell pepper for the Clementines and almonds.  I'll try that another time.  I did have a little trouble getting the sugar to dissolve in the dressing but I have never heard of white balsamic vinegar so used the regular dark kind I had in the cupboard.  Mabybe that made the difference.  Regardless this recipe is a keeper.

Here is the recipe from Barefeet in the Kitchen,  you really should check out her site:

Sticky Chicken Chopped Salad  - recipe adapted from RecipeGirl  ( 4-5 servings)

Chicken Ingredients:

1 1/2 lbs chicken thighs or breasts, boneless skinless

1/3 cup soy sauce

2 tablespoons brown sugar

2 tablespoons honey

2 cloves garlic, minced

1 tablespoon fresh lemon juice

1 tablespoon finely minced fresh ginger

1/2 teaspoon freshly ground black pepper

Optional Glaze Ingredients:

1/4 cup soy sauce

1 tablespoon brown sugar

1 tablespoon honey

1 teaspoon cornstarch

Salad Ingredients:

2 heads romaine lettuce, thinly shredded, about 8 cups worth

10 Clementine oranges, peeled and sectioned

1/2 cup sliced almonds

1/2 cup white balsamic vinaigrette

Place the chicken and all marinade ingredients in a Ziploc bag. Refrigerate for 12-24 hours, turning the bag occasionally. Preheat the oven to broil and move the top oven rack to about six inches from the top of the oven.  Line a large baking sheet with foil and place the chicken on it. Broil the chicken for 5-6 minutes on the first side and then remove from the oven and turn the pieces over. Broil another 5 minutes or so, until the meat is no longer pink and the juices run clear. Remove from the oven.

 Glaze Directions: (Prepare while the chicken is in the oven.) If you want the chicken to be extra sticky and sweet, whisk together the glaze ingredients and warm in a saucepan or in the microwave until bubbling. Whisk to make sure the cornstarch has completely dissolved and the sauce has thickened. Generously brush the glaze over the finished chicken pieces, flip and brush over the other side. Let rest for a few minutes before slicing.

To make the salad: Place the lettuce, oranges, and almonds in a large bowl. Slice the chicken very thin and add to the salad bowl. Drizzle with vinaigrette and toss with your hands to coat well. Enjoy!

White Balsamic Vinaigrette
1/2 cup light flavored olive oil
1/4 cup white balsamic vinegar
1/4 cup white sugar *
1 teaspoon kosher salt
1/2 teaspoon black pepper
Combine all ingredients in a small jar and shake to combine. Store in the refrigerator for up to a month.

 *If you are avoiding white sugar, you can make this with honey. However, it will have a completely different flavor.