THE INSPIRATION FOR THIS DISH CAME FROM MY FRIEND LIZ AT THIS SKINNY CHICK CAN BAKE. THE ORIGINAL RECIPE IS AMAZING. I HAVE MADE IT MANY TIMES-POSTED HERE. TONIGHT’S QUICKER VERSION CAME ABOUT BASED ON THE INGREDIENTS I HAD ON HAND. I AM OUT OF CHICKEN BROTH (I KNOW, CAN YOU IMAGINE???) SO I USED WHITE WINE INSTEAD! I ALSO USED STIR FRY STRIPS INSTEAD OF BONE-IN MAKING THIS A PERFECT WEEKNIGHT DINNER!!! FROM START TO FINISH, YOUR FAMILY CAN BE EATING THIS IN LESS THAN 20 MINUTES!!!!
RECIPE AS I MADE IT….
1 PACKAGE STIR FRY BONELESS CHICKEN STRIPS (I USED BELL AND EVANS)
EVOO, SALT, PEPPER
1/2C. MAPLE SYRUP
1/2C. WHITE WINE
2 T. APPLE CIDER VINEGAR
2T. STONE GROUND MUSTARD
BUNCH OF SCALLIONS, CHOPPED
HEAT EVOO IN PAN AND BROWN CHICKEN STRIPS ON BOTH SIDES. SEASON WITH SALT AND PEPPER AND TRANSFER THEM TO A SMALL PYREX. PREHEAT OVEN TO 400 DEGREES. TO THE HOT PAN, CAREFULLY ADD THE WINE AND SYRUP AND LET SIMMER. AD CIDER VINEGAR AND MUSTARD AND WHISK. POUR OVER CHICKEN AND BAKE 10-12 MINS. SERVE OVER BROWN RICE. FOR AN EVEN QUICKER RICE, CHECK OUT THIS PACKAGE FROM TRADER JOES!!!!
Lizzy says
Oh, I love this idea!!! A speedy and delicious meal can’t be beat!!!!