Sweet & Spicy Asian Chicken
Source: Big Oven
2 pounds boneless chicken breasts; cut into bite-size pieces
1-2 Tablespoon olive oil
1 garlic clove; crushed
1/4 teaspoon ginger
3/4 teaspoon crushed red pepper flakes
1/4 cup apple juice
1/3 cup light brown sugar
2 tablespoons ketchup
1 Tablespoon cider vinegar
1/2 cup water
1/3 cup soy sauce
1 Tablespoon cornstarch; (if thick sauce desired)
Sriracha sauce (optional)
Heat oil in a large skillet.
Add chicken pieces and cook until lightly browned. Remove chicken.
Add remaining ingredients, heating over medium heat until well blended and dissolved.
Add chicken and bring to a hard boil. Reduce heat and simmer for 20 minutes uncovered. Mix in vegetables to coat with sauce.
Serve over hot rice.
Mix about 1/2 teaspoon of Sriracha sauce (found in the Asian food section of the grocery store) in with the ketchup for additional heat. Do it if you like it spicy