Wednesday, February 11, 2009

Spicy sweet and sour chicken

This is a much spicier version of sweet and sour sauce than the one I shared for Pork a short while ago. It's also a bit more work, but the layers of flavor are worth it. You can use the two sauces interchangeably. Serve on sticky rice.

Spicy Sweet and Sour Chicken

4 t cornstarch, divided
2 T soy sauce, divided
2 t fresh ginger, minced
2 cloves garlic, minced
1 lb chicken tenders, cut into bite sized pieces

1/2 c chicken broth
1 T brown sugar
3 T tomato paste
2 T rice vinegar
1 t chili powder
1 t toasted sesame oil

Canola oil
Onion, chopped
Orange bell pepper, chopped
Red bell pepper, chopped
5 - 6 scallions, chopped

1/2 fresh pineapple, chopped

Put half the cornstarch, half the soy sauce, the ginger, garlic, and chicken pieces into a small bowl to marinate. Set aside.

Combine the rest of the cornstarch and soy sauce with the chicken broth through the sesame oil in another small bowl. Set aside.

Saute the vegetables until just tender in canola oil. Remove from pan and set aside. Saute the chicken mixture until chicken is just done. Return the vegetables to the pan along with the broth mixture and the pineapple. Bring to a boil, reduce to a simmer while scraping the pan. Serve over sticky rice.

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