Honey Mustard Chicken & Rice - Family Faves Meal Solution #8

I am so enjoying this collection.  Easy to make and very delicious recipes.  I left out the red pepper flakes and substituted chicken breasts instead of thighs.  I did cut the breasts up into "thigh" size pieces and I did not season them with salt & pepper.

Ingredients:


3 Tbsp Roasted Garlic Infused Oil
1 1/2 lbs boneless skinless chicken thighs, seasoned with salt & pepper
1 c reduced sodium chicken broth
3 Tbsp Brown Sugar Honey Mustard
2 Tbsp cornstarch
1 Tbsp Aged Balsamic Vinegar of Modena
1 Tbsp Garlic Garlic Seasoning
1/4 - 1/2 tsp red pepper flakes
3 c cooked brown or white rice

Instructions:

1.  In large skillet, heat Roasted Garlic Infused Oil over medium heat.  Add seasoned chicken.  Cook, turning occasionally, until internal temperature reaches 165 degrees F on an instant-read food thermometer, about 10-12 minutes.


2.  In small bowl, combine next 6 ingredients; salt and pepper as desired.  Pour over chicken.  Cook until sauce has thickened, about 1-2 minutes.

3.  Serve chicken and sauce over cooked rice.  Salt and pepper as desired.

Makes 6 servings.  Serve with steamed or sauteed green beans.

Make Ahead & Freeze:  Place seasoned chicken in a quart freezer bag.  Combine step 2 ingredients in a quart freezer bag.  Place both bags in a gallon freezer bag.  Seal well, label and freeze.  Thaw completely.  Continue with step 1.