Dinner tonight was Bombay chicken, a recipe from my Pi Phi cookbook. It's a simple recipe with few ingredients, and didn't require a trip to the grocery store for us, which I love. We used chicken tenders, so we baked ours for 30 minutes instead of 45. I served it with chicken fried rice (nothing fancy, just one of those rice packets from Lipton). The recipe is below - there were some vague parts, so I've inserted my notes in parentheses. Enjoy!
Bombay Chicken - Serves 4
8 pieces chicken (I used 6 tenders for the two of us)
Flour
Salt and pepper
3-4 teaspoons oil
4 tablespoons brown sugar
2 tablespoons soy sauce
5 teaspoons sesame seeds
1 cup dry sherry
Preheat oven to 375. Dredge chicken pieces in mixture of flour, salt and pepper. In a skillet, heat oil over medium-high heat. Brown the chicken in oil (doesn't have to be cooked through because the dish also bakes in the oven). Remove chicken and place in a casserole dish. Add remaining ingredients to skillet and cook 1 minute. Pour sauce over chicken and bake for 45 minutes (adjust to the amount and size of your chicken pieces).
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