Tonight I made Balsamic Glazed Chicken, also known as "Sticky Chicken". There are several variations of this recipe... the one I settled on, from jbeancuisine.com was a little out of my comfort zone and so I just had to try it! The chicken was very good, in fact I thought the whole thing was good but I think for our family, the chicken might be better served by itself instead of on a bed of thai noodles. However, it was quick, easy, and slightly sweet so Jack ate it up!
Balsamic Glazed Chicken
5 boneless skinless chicken thighs
1 Tbs olive oil
3 cloves garlic, minced
1 1/2 Tbs tomato paste
1/2 cup GFDF chicken stock
2/3 cup balsamic vinegar
1 Tbs honey
S&P to taste
4 servings worth of cooked GFEF thai rice noodles
1/2 head of romaine lettuce, chopped
4 Tbs mint, coarsely chopped
In a medium skillet, heat olive oil over medium heat. Add chicken, sprinkle with salt and pepper if desired, and cook about 10 minutes on each side until they are a nice golden brown. Move chicken to a plate. Add garlic to the pan and cook for about a minute. Add tomato paste and chicken stock and stir until well blended, making sure to scrape the bottom of the pan well. Add honey and vinegar and boil about 3 minutes, until about half of the liquid has evaporated.
Return cooked chicken to the pan (I cut ours into strips but you don't have to) and continue cooking for another 10 minutes. Season to taste.
Divide the lettuce and noodles into 4 bowls. Cover with chicken and remaining sauce, sprinkle with mint.