Sweet-n-Spicy Chicken Stir Fry
So, for her Birthday dinner, the Missus wanted to invite a friend over. Cool. This friend likes Asian or Chinese cuisine. Again, Cool. Well, the a fore mentioned friend ended up sick so wasn't able to join us for dinner. Anyway, I already had chicken out of the freezer and peppers and onions in the house so Chinese it is.
With this dish it's primarily about the sauce. Over the years I adapted a sweet and sour sauce to be a sweet-n-spicy sauce. Or essentially a bastardized General Tso sauce. Or what I call "More or Less" Sauce. I have a lot of recipes like this.
For the sauce I use,
3/4 cup (more or less) Honey
1/4 cup (more or less) soy sauce
1/4 cup (more or less) ketchup
*1/4 cup or probably more, Crushed Red Pepper flakes
1 Tblsp. (more or less) Sriracha
Combine all and bring to a boil for a minute or two to blend the flavors and thicken to coat the back of a spoon.
* This recipe was developed to my particular tastes. Also, I have learned that, What may be spicy by itself on a spoon or your finger might be completely overpowered by whatever you add it to. What may be spicy to me may or may not be spicy for you. It's all a matter of taste.
Next,.... The chicken.
1.5 lbs of legs and thighs or breast. Your call. Bite size pieces.
Thighs and legs remain moister so that's what I use.
1 Green pepper (seeds and membrane removed and juilenne)
1 Red bell pepper (seeds and membrane removed and juilenne)
1 lg. Sweet onion (peeled and cut radially)
It takes about as long to cook the rice (20 mins.) as it does to cook the rest of the meal so, start the rice before you begin cooking the chicken.
I dredge the cut up chicken in corn starch
Fry it till I break a piece in half and it's cooked through. Approximately, 4 -5 minutes with a stir about half way to cook all sides.
Drain and Transfer to a plate. Add a little of the oil back to the wok and reheat to stir fry the peppers and onions.
Stir or toss to coat the vegetables in oil and return the cooked chicken to your wok or pan to reheat.
Add your sauce and continue to stir and or toss.
Continue cooking till sauce reduces and forms a glaze to cover your chicken and vegetables.
Plate and serve. Garnish with some chopped almonds or peanuts and, Bon Appetit! Or what ever they say in China.
Eat well and live large!
