Eat Your Veggies, Peas, and we LOVED it! It's sweet and fast, and my kids liked it too. For the chicken, I just used a package of trimmed chicken breasts that had been cut into strips by the butcher, and it made it so easy and nice. Also, I halved all the other ingredients because I was using an 8x8 pan. Enjoy!
Chicken breasts, cut into strips, enough to fill a 9x13 pan
1 1/2 c brown sugar
1/4 c mustard
1/2 c ketchup
1 tbsp worchestire sauce (I didn't halve this)
1 tbsp soy sauce (I didn't halve this either)
1/4 c minced onion (I didn't have this, so didn't use)
1 tsp salt
bread crumbs (I used panko)
2 beaten eggs
Bread the chicken by dipping it first in eggs, then in bread crumbs. Lay the breaded chickens in a 9x13 dish. In a saucepan over medium heat mix the rest of the ingredients and bring to a boil. Pour the sauce over the breaded chickens. Stick in a 350 oven for about 30 minutes or until chicken is cooked through. Serve over rice!