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One of my fondest memories is going to this little Chinese restaurant with my dad. It was a buffet that’s owned by a family and they serve the best peanut butter chicken and crab rangoons.
The two year anniversary of my dad’s passing is next week. Normally, I’d pay homage by going to our favorite restaurant and getting an almond cookie (those were his faves!) to put on his grave…but this year, I’m trying to avoid the bloat and guilt of an all-you-can-eat buffet.
This recipe takes next to no time at all – the longest part is just cooking the chicken! You could probably also do this in a crockpot – if you do try that, please let me know how it turned out!
Also, I prefer using Smucker’s Strawberry Preserves versus jam – I’m a fan of chunky strawberries!
How to Make It:
Please tag me @KathyHaan if you make this! I’d love to hear your comments on this recipe below!