Sticky Balsamic Chicken

I have something I need to confess. I have a problem. It’s almost an addiction. When I get up in the morning, I`ll check bloglines, then, it’s on to flickr to browse through groups, hoping to get a fix of what I need. My bookmarks are filled with links to these… sites. Recipes, food photos, god, when will it end? Do I even want it to?

Anyway, here’s a recipe that I adapted to my own tastes. It’s delicious. Even the boyfriend enjoyed it. Serve it up with my Lemon & Garlic Broccoli. It’ll blow your mind.

Sticky Balsamic Chicken

4 Boneless, skinless chicken breasts (cut into 1 inch pieces)
1 cup water
1/2 cup balsamic vinegar
1/3 cup soy sauce
2 1/2 tablespoons sugar
2 tsp. Minced garlic (I used the jarred kind)
1 tsp. Crushed red pepper flakes (Really, more or less to taste)
Squeeze of lemon juice

1. Add all ingredients (besides chicken) in a saucepan over a high heat. Bring to a boil, then reduce to simmer for about 25 minutes.
2. Brown the chicken breasts
3. Add the chicken breasts to pan for additional 15 minutes or until sauce thickens (there are some problems with it thickening. I just went on and used it as a loose sauce, but you can either continue to cook it, or add a dash of cornstarch).

Lemon & Garlic Broccoli

I’m trying to be a more thorough cook – that is, making a side dish to go along with the main dish in order to have an entire meal. Sometimes, that just consists of a roll. Other times, I actually go out of my way to make something.

Lemon & Garlic Broccoli

1 bag frozen or fresh broccoli florets (I used one of those frozen broccoli steamer packets)
2 tbsp. oil
1 tbsp. lemon juice
1 tsp. garlic, minced
Salt
Pepper

Steam florets, as directions state. Combine oil, lemon juice, garlic, salt & pepper in a bowl. Pour over cooked broccoli. ‘Stir Fry’ on high heat for about 2 minutes, serve.