Sunday, September 20, 2009

Sweet and Spicy Asian Chicken

This sauce for the chicken is so yummy. I served it with a veggie stir fry and it was a big hit.

Recipe from Mrs. Harding Cooks.

2 lbs boneless skinless chicken breasts
4 tablespoons oil (for pan-frying)

1 garlic clove, minced
¼ teaspoon ginger (I used ground ginger)
½ teaspoon crushed red pepper flakes
¼ cup apple juice
⅓ cup light brown sugar
2 tablespoon ketchup
1 tablespoon cider vinegar
½ cup water
⅓ cup soy sauce

- Cut chicken breasts into bite-sized pieces.
- Heat oil in your wok and fry chicken bits in batches until lightly browned.
- Drain on paper towels and set aside.
- In a bowl combine all sauce ingredients.
- Pour into wok and bring to a boil.
- Add chicken bits back to the pan, reduce the heat and simmer for 10 minutes.
- Serve over rice, or by itself.

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