Since you’re my bud, here ya go!
Caramelized Onion Chicken – from The Diabetes Comfort Food Cookbook
1/2 cup no-sugar-added jam (peach, apricot, red raspberry, or orange marmalade)
1½ tsp fresh grated ginger (I used ground ginger)
1 Tbsp red wine vinegar
1 Tbsp lower-sodium soy sauce
Mix the above together and set aside.
1 pound boneless, skinless chicken breasts, ½” thick – I recommend cutting them into bite-size pieces, but strips work, too
Salt and pepper to taste.
1½ Tbsp canola oil (I’ve also used olive oil)
One medium onion, halved and sliced (I use a big onion – I like onions!)
Sprinkle salt and pepper on chicken. Heat 1 Tbsp of oil in large skillet. Sear chicken for about 5 minutes per side or till done. Remove from pan and set aside.
Add remaining oil to skillet. Sauté about 4-5 minutes till browned. Add jam sauce and lower the heat to simmer for 1-2 minutes. Add chicken and cook 2 more minutes.
We eat it over rice and it’s enough for 2. I bet it’d be good over noodles also. I think mushrooms would be a nice addition, and maybe peas? Or thinly sliced carrots? The recipe recommends using pork loin in place of the chicken – that also sounds yum!
It’s a quick and easy meal. Next time, I’ll try pork. I bet it’d be good with unsweetened applesauce instead of jam.
Meanwhile, I need to finish my daily online reading, then assume the knit position. I am definitely going to crash early today. :o <—big yawn