Dark Saucy Chicken

Name: Dark Saucy Chicken
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: ⅔ cup packed light brown sugar; 1 cup light soy sauce; ¼ cup unsweetened cocoa powder; 1 tablespoon chopped cilantro; 1 tablespoon dried sage; ¼ cup finely ground almonds; ¼ cup chopped green bell pepper; ¼ cup chopped red bell pepper; ¼ cup cubed tomatoes; ⅔ cup diced Swiss cheese; 4 skinless, boneless chicken breast halves - cubed

Rating: 3.33 stars

3 Ratings
3 Reviews
1 Photo

For people who like chicken and are looking for something a little different, this recipe is for you. Brown sugar, soy sauce, and cocoa provide the base for this rather colorful dish. Goes well on a bed of fried rice. Refried beans make a good side dish. Substitute your favorite vegetables for tomatoes and Cheddar cheese for the Swiss (or Gouda if you can afford it).

By KEOKELIGHTSBANE13

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Recipe Summary

prep:

15 mins

cook:

25 mins

total:

40 mins

Servings:

Yield:

4 servings

Nutrition Info

Directions

Step 1
In a bowl, mix the brown sugar and soy sauce. Stir in the cocoa, cilantro, sage, and almonds. Set aside.

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Step 2
In a separate bowl, toss together the green bell pepper, red bell pepper, tomatoes, and Swiss cheese.
Step 3
Heat the oil in a skillet over medium heat. Place chicken in the skillet, and cook 15 minutes, until juices run clear. Reduce heat to low, and stir in the brown sugar and soy sauce mixture until heated through. Top with the peppers, tomatoes, and cheese to serve.

Nutrition Facts

Per Serving:

500 calories; protein 44.7g; carbohydrates 37.6g; fat 20.4g; cholesterol 109.4mg; sodium 3757.8mg. Full Nutrition

Reviews (3)

Most helpful positive review

Linda T

Allstar

07/07/2016

I made this for dinner tonight and thought it was pretty tasty. I made a few alterations and will make a few more next time. First I used Splenda with a bit of sugar free maple syrup instead of brown sugar. Instead of the bell peppers I chopped up some zucchini and added a few shakes of dried red pepper flakes. This mixture reminded me a little bit of Chicken Mole. Next time I am going to cut down on the sauce ingredients by half as this makes things really saucy! I served this over cracked bulgur wheat. I'll make this again. Thanks for the unusual but very tasty recipe. updated.. still making this recipe.. 12 years later I decided to take a picture. I did only make half the sauce and this time I used the peppers on top... I think I'd prefer them cooked but that just my preference. The chicken also tasted very good cold Read More

Helpful

(3)