Sticky Chicken

Today was a major BOO! Got some bad news at work, and I mean really bad news, so I came home in a rotten mood. Wasn't much in the mood to cook (remember how it's one way or the other?), but we still had to eat. My awesome BF suggested something "simple" so we could sit down and relax. Simple? I liked the sound of that.

I found this recipe a while back and I've been aching to try it. Making something new on a night when you're not in the mood to cook doesn't really seem like all that wonderful of an idea, but it seemed pretty simple so I figured I'd try it. One dish, one pot and one bowl - makes light work of clean up, too. Although, that's my son's job. But still.

The original recipe stated to heat the sauce in the original baking dish in the oven. I'm sorry, but I simply don't have the patience for that. Not going to happen. So I put the sauce in a saucepan to thicken it up that way, then pour it over the chicken. Much more simpler.

My kids had helped themselves to some deep dish pizza around 5:00 so they weren't hungry. That was okay, because with how this turned out I was dying to take some to work for lunch tomorrow. 

Some sticky chicken, brown rice and a glass of wine (or two or three - don't judge, crappy day) and I'm right as rain.

Ingredients:
1 package chicken tenders (about 2 1/4 lbs)
1/3 cup barbeque sauce (I used Sweet Baby Ray's Sweet & Spicy)
1/4 cup red wine vinegar
3 T. Bragg's Liquid Aminos
3 T. honey
1 T. Dijon mustard
1 T. chili powder
1 tsp ground ginger
1 T. arrowroot powder
Cold water 

Directions:
Preheat oven to 350 degrees.

Spray a 13x9 baking dish with cooking spray. Arrange tenders in bottom of dish so they are touching but not overlapping.

In a medium mixing bowl, mix together remaining ingredients except arrowroot and water. Spoon sauce over chicken, then use a fork or tongs to wiggle the pieces so a little of the sauce gets underneath. Bake for 30 minutes or until chicken is no longer pink.

Remove chicken from baking dish and pour sauce into a medium saucepan. Bring to a simmer over medium heat. Combine arrowroot and just enough cold water to mix it together into a thick but still pourable liquid. Put chicken tenders back in baking dish and pour sauce over top.

Serve with brown rice.