That's right bitches, I'm back. It has been a long long long long long long time since I last posted and I apologize. You see, I was pregnant and usually ended up eating the food before I had a chance to take a picture of it. Not to mention I was sleeping as much as possible, working a lot, and pretty much spending all my free time thinking about, blogging about, and dreaming about my little baby.
So now that my baby girl has been with us for 3 months I hope to start getting some more pics and recipes up. We'll start with one of our favorite meals, Terriyaki Chicken Nuggets. I don't make this often because I hate to fry food inside because my house stinks for days but let me tell you, it is totally worth it! These are tender little chicken morsels that are deliciously coated in a yummy teriyaki sauce. I serve it with a veggie, rice, and the extra sauce for dipping! In the words of an annoying but good cook, YUM-O!
Terriyaki Chicken Nuggets
Source: My Mama
Makes 4 servings
4 boneless, skinless chicken breasts
1/2 c. flour
1/2 tsp salt
1/8 tsp pepper
2 eggs beaten
oil for frying
1/3 c. soy sauce
1/3 c. honey
1 clove garlic, minced
1 tsp ginger (fresh is best but powder is good too)
Cut chicken into 2 inch squares. Combine flour, salt, and pepper. Dip chicken pieces in eggs then coat with flour mixture, set aside. Slowly heat soy sauce, honey, garlic, and ginger in a sauce pan. Pour 1/2 inch oil in a frying pan. When hot, add some pieces of chicken (not too many at a time, I usually do 6 or so). Cook, turning as needed until golden brown. Lift chicken from oil and dip directly into honey glaze and coat completely. Lift chicken from glaze and place on a rack set in a baking pan. Repeat with all chicken. Once all chicken is on the rack, cook in a 300 degree oven for 20 minutes, brushing the chicken with more glaze after 10 minutes.
**I usually double the glaze recipe because I love to have lots of extra sauce for dipping and for pouring on my rice.