抖阴ap

I once did a stint as a private chef for a family of five. Each night, I was expected to create two different meals – something delicious and refined for the adults, and something quick and easy for the kids. The kids’ meal usually came out of the freezer.

It always drove me a little nuts, but I’d be willing to bet that households around the world cook like this on a nightly basis to cater to the little ones. But if you think about the foods that most kids love, it’s easy to create something that works for both sets.

Today’s recipes focus on sweet sauces that will appeal to children, with enough savory elements for adults to enjoy as well.

The cranberry soy chicken is similar to a recipe that I grew up on. My mom’s version used whole chicken pieces, but here I’ve cut a few boneless, skinless breasts into thin strips. It not only cooks faster, but is easy to eat, and delicious all mixed up with extra sauce and rice.

Using canned whole cranberries adds the necessary sweetness, which is balanced by a generous helping of soy sauce. Plus, it’s an easy shortcut – both are ingredients that will keep on your shelves or in the fridge for a long time, and a few fresh items like garlic and lemon juice finish the sauce.

The chicken cooks fully submerged in the sauce, which prevents it from drying out, similar to a braised dish.

You can make the rice of your choice while the chicken cooks in the oven, and serve it with a green salad dressed with a fruity vinaigrette.

Cranberry-Soy Chicken Strips

INGREDIENTS:

1