Saturday, May 12, 2012

Sweet & Spicy Asian Chicken

I was not sure what to call this as it is kind of a take on chinese food but is not fried or anything in particular. It is sweet from the apple juice and sugar yet spicy from the red pepper flakes and Sriracha sauce. We had it over brown rice and mixed in some broccoli and carrots to soak up the flavor and be a bit healthy. Be forewarned it is supposed to simmer for 20 minutes at the end! I skimmed this minor detail and waited thinking it would be ready quickly but then had to wait to eat, which is no fun. This was a flavorful and versatile meal and could be swapped out with beef or tofu or whatever protein you prefer and can add whatever vegetables you have on hand or enjoy. Jason liked it so much he requested it go in the pile to be made again.

Sweet & Spicy Asian Chicken
Serves 4
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

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