Science in the Kitchen » Herbed Sweet ‘n’ Spicy Chicken

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Sometimes, even us scientists need a quick fix in the kitchen and this dish is a perfect blend of 1 part chemistry and 2 parts lazy. The original recipe we found called this an alternate Sweet ‘n’ Sour recipe but after two attempts at this delectable dish in our labs, we feel it should be referred to as an Herbed Sweet ‘n’ Spicy Chicken dish. Serve with rice, noodles or on top of your favorite leafy green and viola!

You will note that the picture above shows one of our quick spinachÂ saladsÂ topped with cubed apples, almonds, and simple balsamicÂ vinaigrette. On top of that, some of the pictures below show our ADD side. Our Appetizer, Drinks, and Desserts, the first D being the culprit this time.

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Ingredients

2/3 cup uncooked long-grain white rice
1 1/3 cups water
6 tablespoons olive oil *
6 tablespoons soy sauce
6 tablespoons honey
3 tablespoons distilled white vinegar
1 1/3 teaspoons dried thyme
1 1/2 teaspoons ground paprika
1/2 teaspoon ground cayenne pepper **
1/2 teaspoon ground allspice
1 teaspoon ground black pepper
4 skinless, boneless, chicken breast halves ***

* (SitK tip: We substituted 1/2 of the olive oil forÂ pineappleÂ juice for a sweeter sauce and weÂ recommend it).

** (Note: IF you do not like spicy, only add 1/4 teaspoon).

*** (Note: We also experimented with dark meat/chicken thighs whichÂ yieldedÂ a cross between a BBQ sauce and teriyaki).

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Preparation

Preheat oven to 375 degrees F (190 degrees C).
Mix rice and water in a medium saucepan, and bring to boil. Cover, reduce heat, and simmer 20 minutes, until rice is tender.

(Note: We cheated step 2 and just used a rice cooker. If you do not have a rice cooker, we assume these directions are accurate).

In a medium bowl, blend the olive oil, soy sauce, honey, and vinegar. Mix in the thyme, paprika, cayenne pepper, allspice, and black pepper

(SitK tip: use a large Zip lock bag instead of a medium bowl and marinate the chicken for 20 mins – 1 hour).

Place chicken breasts in a medium baking dish and coat with the olive oil mixture.
Place chicken in the preheated oven and basting occasionally with the olive oil mixture, cook for 30 minutes or until no longer pink and the juices run clear. Serve over the rice with remaining olive oil mixture

(Sitk tip: If you have extra chicken left over, no problem! Save some juice and meat for the next day andÂ shredÂ the chicken into home made Mac and Cheese. It was, how you so, soooo goooood).

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Lab Results

Prep time: 15 Cook Time: 30 Dishes: 10 Serves 4

Hopefully you enjoy this quick fix of a dish as much as we enjoyed making it. If you have not tried it with Mac and Cheese, do it! A worthy experiment. Otherwise, join us next time as we bust out our boots for Science in the Kitchen!!! Little Italy style with Top Chef S!

– I