Today’s post is an old one that I moved over from my old blog because I always needed it. And you probably need the recipe for The Best Chicken Ever too. (And darn it, I just remembered that I forgot to buy soy sauce, teriyaki sauce, and cooking sherry when I went grocery shopping today.)
Here is the recipe for the best chicken ever. For the record, since I like to give credit where credit is due and it is certainly due for the best chicken ever, Mel emailed me the recipe and she claims to have gotten it from Rachael Ray. My version is a smidge different from the one Mel originally emailed me.
Okay, here are your ingredients.
You need: vegetable oil (I usually use extra virgin olive oil, but I was out, so canola this time), cooking sherry, sugar (in that shiny canister), onion powder, and soy sauce (yeah, my bottle of soy sauce turned out to be gone when I looked in the fridge, so I have to confess that I’ve been using the little packets for the last couple of weeks).
Sprinkle the dish with onion powder. You know, I should mention that you don’t have to keep all the ingredients separate in the pan like I did. I just thought it would look better for the pictures that way.
Stir until your sugar is mostly dissolved. If you are right handed and trying to take pictures, stir with your left hand while you take the picture of yourself stirring and then put the camera down and stir in a normal manner.
Now, your next goal is to put in as many frozen chicken breasts as you can fit in the pan so that they touch the marinade and then stick one more on top that doesn’t touch the marinade because it is just so good that you will need that fifth chicken breast.
Allow me to confess that this is Matt’s plate. Because I had already cut my chicken into little bits and dumped a LOT of marinade on top of the cut up chicken (it soaks in better when it is cut up), my rice, and my cauliflower. Matt is more moderate than I am and he only likes extra marinade on his rice.
Here is my recipe:
1 pound chicken breast tenders
Put all the ingredients into a plastic bag and shake. Cook chicken tenders on the grill for about seven minutes.
Oh, and I only measure for this recipe when I am taking pictures for all of you. Usually, I just dump the ingredients into the pan in amounts that look right. It comes out perfectly every time, making me think that I am either very good at eyeballing (not entirely likely, but I don’t totally suck either, since that is how I do all my cooking) or that this recipe is very forgiving.
Enjoy the deliciousness.