I feel like I’ve been making lots of food that is really high in fat lately. Mac n’ Cheese, Chicken Alfredo, Cheesy Potato Soup and many other recipes that contains butter and cheese. Don’t get me wrong, I am a big fan of butter and cheese and all comfort food, but I’m not so sure that my waistline is. I need to start making those recipes a little more sparingly and try to stick to more lean meals.
So today I decided to make some Spicy Asian chicken. It is one our recipes we’ve had on the blog for a few years now, and boy did it end up tasting fabulous. I absolutely loved the spicy kick that the red peppers gave it, but because the recipe didn’t call for that much, it didn’t leave my mouth on fire. Obviously you can add however much red pepper you like to meet your spicy level of liking. I love how all the flavors mixed together so perfectly and how delicious the chicken and sauce ended up tasting over rice. Next time, I might even consider adding in some broccoli and peppers to make it more of a spicy stir fry mix
This dish is definitely a recipe that is worth making time and time again. It was easy to make and didn’t take very much time at all. I am not a big fan of slaving away in the kitchen for hours, so this Spicy Asian Chicken dish is definitely one that meets my criteria of a quick meal.
- 2 lbs. boneless chicken breast, cut into 1 inch pieces
- 2 Tbsp. olive oil
- ½ tsp. minced garlic
- ¼ tsp. ginger
- ¾ tsp. red pepper flakes
- ¼ cup apple juice
- ⅓ cup brown sugar
- 2 Tbsp. ketchup
- 1 Tbsp. cider vinegar
- ½ cup water
- ⅓ cup soy sauce
- ½ cup water
- 1 tbsp. corn starch
- Heat the oil in a large skillet. Cook the chicken in the oil until lightly browned.
- Remove the chicken.
- Mix together all the other ingredients in a medium bowl except for the corn starch and ½ c water.
- Add the sauce mixture to the pan the chicken was cooked in and heat until the sugar is dissolved.
- In a small bowl whisk together the corn starch and water.
- Stir the corn starch mixture into the sauce to help it thicken.
- Add the chicken back to the pan and bring the sauce to a boil. Turn heat to low and simmer
- for 20 minutes allowing flavors to absorb into the chicken. (Make sure the chicken is no longer pink.).
- Serve over rice and ENJOY!!!