Recipes

When I used iWeb to create my blog I had a recipe section where I would post my latest creation. After several requests for the recipe section to come back I thought it would be kind of nice to have them here. I'm not sure if I will include all the tweaking that goes into my recipes; 1.) because I don't really know what exactly I tweak and 2.) maybe I don't want you all to know the exact recipe.
When my mom and I email back and forth recipes she always replys what did you tweak? I never actually know until we are doing it together and she goes "Tehmi, you didn't tell me to use half of the amount of ginger!" oops.
Here is what I am going to fix for dinner tonight:

Sticky Sweet Chicken
Ingredients:
1 tablespoon brown sugar
2 tablespoons honey
1/4 cup soy sauce
2 teaspoons chopped fresh ginger root
2 teaspoons chopped garlic
2 tablespoons hot sauce
salt and pepper to taste
4 skinless, boneless chicken breast halves - cut into 1/2 inch strips
1 tablespoon vegetable oil


Mix together brown sugar, honey, soy sauce, ginger, garlic and hot sauce in a small bowl.
Salt and pepper the chicken strips.
Heat oil in a large skillet over medium heat. Add chicken strips and brown on both sides, about 1 minute per side. Pour the sauce over the chicken. Simmer uncovered until the sauce thickens, 8 to 10 minutes.
Serve over rice or noodles.

Ok so that is the orginal recipe, here is more of what I do:

2 tablespoons brown sugar
1 tablespoon honey
1/4 cup soy sauce
1/4 cup water
1 teaspoon ginger ( I don't like fresh ginger, so I use powdered)
1 tablespoon chopped garlic, use the real stuff MOM.
1 tablespoon hot sauce
salt and pepper to taste
4 skinless, boneless chicken breast halves - cut into 1/2 inch strips
1 tablespoon olive oil
1/2 cup flour

Mix together brown sugar, honey, soy sauce, ginger, garlic and hot sauce in a small bowl. Salt and pepper the chicken strips. Heat oil in a large skillet over medium heat.
Dredge chicken strips in flour and then brown on both sides. Pour the sauce over the chicken. Simmer uncovered until the sauce thickens, 10 to 15 minutes.
Serve over rice or noodles.

Feel free to tweak your own recipes! And I'll post a picture of the final product when I get around to making it.

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