Mahogany Chicken

Here is my version of the recipe:
4 chicken breasts deboned and cut into bite sized pieces (or any tofu made in chckn style)
Combine:
1 clove of garlic, minced
5 tablespoons dark brown sugar (half if you don’t like sweet food)
3 tablespoons Dijon mustard
1/3 cup hoison sauce
2 tsp basalmic vinegar

Mix ingredients for sauce.  Reserve about ½ cup for basting.   Place the remaining sauce into a zip lock bag and add chicken.  Marinate for at least 15 minutes, but up to 2 hours.  Bake chicken at 375 for 10 minutes then remove and baste.  Return chicken to oven for an additional 15 minutes. If you cut your pieces small, they may need a little less time, or if they were cold they may need a few more minutes.   Serve over rice.

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