Came across this recipe and made a few changes to kick up the spiciness. I would like to try it with chicken breasts. It does not picture well, but sure does taste great.
Ingredients
2 scallions (whites and greens)
1 jalapeño (optional)
1/2 cup granulated sugar
1/3 cup coarse ground mustard
1/4 cup water
2 tbs soy sauce
4 teaspoons apple cider vinegar
6 skinless drumsticks
Mince scallion whites with one jalapeño.
In a 12 inch skillet, combine minced scallion whites/jalapeño with sugar, mustard 1/4 cup water, soy sauce and vinegar. Bring mixture to a simmer and reduce heat to medium. Add the skinless drumsticks to skillet and cover. Cook for 10 minutes. Rotate chicken and cook for another 10 minutes or until chicken registers 180 degrees. Remove chicken to a plater a
nd cover. Reduce the sauce in the pan over high heat until slightly thickened. Remove from heat and add diced greens and pour over chicken.
Ingredients
2 scallions (whites and greens)
1 jalapeño (optional)
1/2 cup granulated sugar
1/3 cup coarse ground mustard
1/4 cup water
2 tbs soy sauce
4 teaspoons apple cider vinegar
6 skinless drumsticks
Mince scallion whites with one jalapeño. In a 12 inch skillet, combine minced scallion whites/jalapeño with sugar, mustard 1/4 cup water, soy sauce and vinegar. Bring mixture to a simmer and reduce heat to medium. Add the skinless drumsticks to skillet and cover. Cook for 10 minutes. Rotate chicken and cook for another 10 minutes or until chicken registers 180 degrees. Remove chicken to a plater a
nd cover. Reduce the sauce in the pan over high heat until slightly thickened. Remove from heat and add diced greens and pour over chicken.
No comments:
Post a Comment