Coca-Cola Chicken Breasts

Sometimes I think my mom was years ahead in cooking. As I was browsing the internet I saw a recipe in Steamy Kitchen for cola glazed wings made by Virginia Willis and I remembered the first time we ate coca-cola glazed pork chops. Twenty years ago, when there was no internet and surely not so much exchange of information, I returned back home from the university hungry as a devil. When I entered the kitchen I saw my mother cooking something in a nonstick skillet that was foaming. I asked her what she was doing and she replied to me that she was making pork chops with coca-cola. I double checked to see making sure I heard well and then I went to change, so I could enjoy my lunch with that, unbelievable for those days, meal.

It was out of this world. Back at that time Chinese restaurants have started to emerge in the Athenian culinary scene and the sweet and sour flavor in meals was winning a special place in my heart. So, this meal was exactly that. Sweet and sour and glazed and caramelized and I remember pretty well that I arrived at the point to lick the dish (shame on me!). From then on this dish was made several times and my mom expanded it even further. It is a very easy and tasty meal and is made in almost no time! It is perfect for a quick weekday meal.

My mom’s recipe is very close to the one I saw in Steamy Kitchen so I am giving you the link to that one as well, because I want to be totally correct about this.

In a skillet add couple of tbsp of sesame oil. Add the chicken pieces and sauté until they take a light brown color.

Add the rest of the ingredients, lower the fire to medium low and let simmer for ½ hour.

If the sauce hasn’t become syrupy, don’t worry, just add 1 tbsp of corn flour dissolved in 1 tbsp of water and your sauce would thicken in a moment.

I served it over my all time favorite rice; basmati. You can serve them over noodles or jasmine rice or whatever your heart desires.