Spicy Asian Chicken
Author: Sugar n' Spice Gals
- 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
- Extra:
- 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!!!
Recipe by Sugar n' Spice Gals at https://sugar-n-spicegals.com/spicy-asian-chicken/
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