Dinner in 30 minutes? Yup! Doing 2 things at once with this one makes it possible. You’ll mix the sauce while the first step in the chicken cooking is taking place. I used Boneless Chicken Breasts, but next time I’ll use Chicken Tenderloins. Size will be more appropriate, & I’m sure more tender & juicy! Ooh, can’t wait!
- 1 lb. Boneless Chicken Breasts, cut into strips, or Chicken Tenderloins.
- 3 tbl Butter, or Margarine if going dairy-free
- Salt & Pepper to taste
- Dash Garlic Powder
Ingredients for Sauce:
- 1/2cup Ketchup
- 1 Teas. G-Free Soy Sauce. I prefer Bragg’s Liquid Aminos (Soy derivative from Soy Protein, tastes just like reg. Soy Sauce except it’s Gluten Free. )
- 1/3 Cup White Vinegar
- ½ cup Either Pineapple Juice ot Apple Juice.
- ½ cup Light Brown Sugar
- 1 tbl Cornstarch
Slice the breasts if you’re using tenders, then leave as is.
Season with the Salt, Pepper & a dash of Garlic Powder.
Melt the butter and when starting to sizzle a bit, place the Chicken in the skillet.
As soon as that’s in the pan, mix the Sauce items. Stir well to dissolve the cornstarch.
Turn over the Chicken once the first side starts to get a little color.( Don’t overcook them, we’re going to simmer later in the sauce.)
Once both sides have a little color, pour the sauce mixture into the pan.
Simmer for about 4 minutes. That’s all it takes to cook these small pieces of meat that are now coated and getting yummy!