Garlic Ginger Soy Chicken & Not Fried Rice

 

Garlic Ginger Soy Chicken

1 Cup soy sauce

1/2 cup light brown sugar

1/2 cup chicken broth (or white wine)

4 garlic cloves, minced

1 TBS fresh ginger, grated  (or 1 tsp ground ginger)

1/8 tsp crushed red pepper flakes

4 thin sliced chicken breasts

Scallions for garnishing (optional)

Pre-Heat oven to 400 degrees

Combine everything but the chicken in a sauce pan and bring to a boil.  Boil for two minutes then reduce heat and simmer for 5 minutes.

Place chicken breasts in a baking dish (I lined mine with foil to make clean up easier).  Top with the sauce from the pan.  Place in the oven.  Bake for 20 minutes.  If you are using whole chicken breasts you'll need to increase the cooking time to 45 minutes.

Not Fried Rice

2 Cups Brown Minute Rice
1 Carrot, peeled & diced
1 TBS fresh ginger, grated (or 1 tsp ground ginger)
1 TBS vegetable oil
2 TBS soy sauce
1 TBS rice vinegar
1/4 cup frozen peas
2 scallions, sliced thin

Heat oil, carrots, and ginger in a sauce pan until carrots begin to soften.  Add rice, soy sauce, vinegar, and peas.  Stir well.  Bring to a boil.  Cover and reduce heat to medium low for five minutes.  Remove from heat and let sit for five minutes.  Fluff with fork, stir in scallions, and serve.