Balsamic Glazed Chicken (or “Sticky Chicken”)

This week’s recipe exchange with the fellow WC girls/bloggers was a “quick weeknight meal”.  I’m always looking for quick meal ideas, especially between classes, work, hockey, running etc.

Kylee Cooks provided me with this recipe, and I am thrilled she did. It was amazingly easy, quick, delicious and satisfying. CH has already asked me to make this twice since I made it on Monday. My only suggestion is to be sure to have a splatter guard handy while you prepare the chicken, the splatter gets a little messy!

The only change I made was using chicken thighs, instead of breasts.  I prefer thighs for their moisture and juiciness, not to mention that they cook faster!

When trying to decide what to serve with the chicken, I was sparked with the idea of a Thai salad.  I wanted something light and fresh with the chicken and this was the perfect combination! The hint of mint in the salad was incredible with the flavors of the sauce, a match made in heaven if you ask me! You could also serve this with mashed potatoes and some vegetables for a Sunday dinner!

This will definitely be on our table often!  Thanks Kylee :)!

Balsamic Glazed Chicken

Yield:  2 main course servings
Prep Time: 5 minutes
Cooking Time: 30 minutes, start to finish

Ingredients:

Chicken

• 6 boneless, skinless chicken thighs
• 1 tbsp cooking oil (I used sunflower)
• 1 tsp salt
• 1/2 tsp pepper
• 3 garlic cloves, minced or grated
• 1 1/2 tbsp tomato paste
• 1/2 cup chicken stock
• 2/3 cup balsamic vinegar
• 1 tbsp honey

Salad

• 1/3 pack of Thai rice noodles, cooked and cooled
• 1/2 cucumber, diced
• 1/2 head of romaine lettuce, diced
• 2 tbsp cilantro, minced
• 4 tbsp mint, minced

Directions:

Heat a large sautee pan over medium heat.  Add oil and heat for a minute.

Season chicken thighs with salt and pepper. Add chicken to sautee pan and cook, flipping half way through.  Cooking for approximately 10 minutes per side, or until almost cooked through and nicely browned.

Remove cooked chicken from pan and set aside.

Add the minced garlic to the pan and cook for one minute.  Stir in tomato paste and chicken stock.  With a wooden spoon, scrape the bottom of the pan to pick up all the yummy bits!

Add the balsamic vinegar and honey to the pan and bring to a boil for 3 minutes or until the liquid has reduced by half.

Return the cooked chicken to pan.  Continue to cook over medium heat, for an additional 10 minutes, or until chicken is completely cooked and covered in the delicious balsamic sauce.  Season to taste.

(At this point, you could serve with whatever side dishes you wish!)

While chicken is cooking, split the romaine lettuce, cucumbers, cilantro and mint equally in two serving bowls.  Top with cooked rice noodles (1/2 in each).

When chicken is cooked, place on top of the noodles and split the sauce evenly over the two bowls.  Garnish with a dash of mint!

Enjoy!

Recipe Adapted Slightly from Kylee Cooks