Not-So-Crack Chicken

 I was going to write a blog earlier in the week about this Taco Pasta that I made and then I realized that the vast majority of my posts have involved ground turkey and some kind of noodle and I figured you all would think I don’t actually eat anything else, so I decided to hold off a few days. Tonight I made something called “Crack Chicken,” that alleges to be sodelicious that it’s like a drug. Now, normally I’d hesitate before running out to the store and buying a bunch of stuff I don’t already have especially when it’s used in such small quantities, but I figured if the chicken is this good then I’m going to be making it every other day, right? Eh, wrong.

Now, this one could be entirely my fault, because I forgot the cornstarch, but I highly doubt a little thing like that could turn what I made into something as addictive as described in the recipes I saw. Don’t get me wrong, it was tasty! But, the pictures showed this gooey, kind of crunchy-looking, dark brown chicken that makes me want to lick the screen and mine turned out sort of beige and tasting generally crock-potty. The recipe was originally adapted from a non-crock pot recipe, so I’m considering making it that way next time and seeing if it turns out crispier and more appetizing, because the sauce was really good, kind of sweet and spicy at the same time. We had it over mashed potatoes because, as previously mentioned, Goober doesn’t like rice. It probably changed the style of the dish a little because it’s supposed to be vaguely Asian, but, you know, mashed potatoes go with everything.

(beige)

So as I made it we had:

2 lbs boneless chicken breasts cut into bite-size pieces

**2 tablespoon cornstarch** (forgot that)

2 tablespoon extra virgin olive oil (evoo)

1 garlic clove crushed

1/4 teaspoon ginger

3/4 teaspoon crushed red pepper flakes

1/4 cup apple juice

1/3 cup light brown sugar

2 tablespoons ketchup

1 tablespoon apple cider vinegar

1/2 cup water

1/3 cup reduced sodium soy sauce

It made four servings and each serving was 388 Calories, 11g Fat (2g Saturated, 1g Polyunsaturated, 5g Monounsaturated), 140mg Cholesterol, 919mg Sodium, 25mg Potassium, 20g Carbohydrates (0g Fiber, 18.8g Sugar), 51.2g Protein