Recipe From: Misti
I made this one for dinner and we all really liked it.
Ingredients
3 tablespoons butter, cut into pieces
1 ½ pounds chicken tenders
Salt and pepper
⅓ cup all-purpose flour
¼ cup chicken broth
¼ cup white or apple cider vinegar
¼ cup ketchup
¼ cup granulated sugar
¼ cup packed light or dark brown sugar
1 tablespoon soy sauce
1 tablespoon chili garlic sauce
Hot, cooked rice, for serving
Instructions
Preheat oven to 425 degrees F. Place butter in glass
9X13-pan. Place in oven so the butter can melt. (Don't let it burn!) Remove
from the oven when butter is melted. Alternately, you can melt the butter and
spread in the pan (but where's the fun in that?).
Pat the chicken tenders dry with paper towels. Season
lightly on both sides with salt and pepper.
Place the flour in a shallow dish. Dredge the chicken
tenders in flour to coat. Shake off excess. Place the chicken in a single layer
in the buttered pan.
Bake for 10 minutes. It will bake longer in a following
step. While the chicken bakes, make the sauce.
In a medium saucepan, whisk together the broth, vinegar,
ketchup, granulated sugar, brown sugar, soy sauce and chili garlic sauce. Bring
the mixture to a simmer over medium heat, and cook for 2 to 3 minutes.
Pour the sauce over the chicken and return to the oven to
bake for 15 minutes until chicken is baked through and the sauce is bubbly and
slightly thickened. The sauce will continue to thicken out of the oven as it
cools.
Serve the chicken and sauce over hot, cooked rice.
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