This 30-minute chicken dinner will quickly become a family favorite.
I debated featuring this recipe because it’s not the prettiest dish. But I love anything with caramelized onions. Sadly, I have children that take after me and they’ve been known to eat up all the onions before I get a chance to beat them to it. This dish is so quick to prepare, so it’s a great supper for a weekday night. Feel free to add vegetables like bell peppers or julienned carrots to the pan, once the chicken is white and just about cooked through.
- 2 very large onions, diced
- 3⁄4- 1 lb chicken, cut into thin small strips
- 3 tablespoons sugar
- 1½ tablespoons lemon juice
- 3 tablespoons water
- 1½ teaspoons potato starch
- 3⁄4 teaspoon salt
- Heat oil in a large saute pan (use the largest one you have) over medium heat. Add onions and saute for 12 to 15 minutes, until golden. Move onions to the side. Add chicken and saute for 5 to 6 minutes, until white.
- In a small bowl, combine all sauce ingredients. Add to chicken. Raise heat to high and cook until chicken and onions are golden, about 5 minutes.
Recipe originally appeared in Ami Magazine
Edited: this chicken freezes well.