Chang’s Spicy Chicken

This recipe is a hit every time I serve it. It’s easy and quick, and most of the ingredients you will have in the house, except maybe the pineapple juice. Serve with whatever rice you like and voila! Dinner is served!

Chang’s Spicy Chicken

2 tsp canola oil

3-4 cloves minced garlic

3 T chopped green onions (about 3 onions)

1 cup pineapple juice

1 T+ chili sauce

2 T rice vinegar

4 tsp sugar

1 tsp soy sauce

2 T water

½ tsp cornstarch

1/3 cup cornstarch

2 skinless boneless chicken breasts

Make the sauce by heating 2 tsp oil in a med saucepan. Saute the garlic and onion in the oil for just a few seconds, not allowing the ingredients to burn, then quickly add the pineapple juice, followed by chili sauce, vinegar, sugar, and soy sauce.

Dissolve cornstarch in 2 T water and add it to the other ingredients in the saucepan. Bring mixture to a boil and continue to simmer on med/high heat for 3 to 5 mins or until thick.

Heat oil in a wok or med saucepan over med heat. While oil heats up, chop chicken breast into bite size pieces. In a med bowl, toss chicken pieces with cornstarch until dusted. Saute coated chicken in the hot oil, stirring occasionally, until light brown. Remove chicken to a rack or paper towels to drain for a moment. Pour chicken into a med bowl, add sauce and toss well to coat chicken. Serve immediately with rice.

* For fewer dirty dishes, I just make the sauce and pour into a bowl and set aside. Wipe out the same pan and saute chicken until cooked. Add sauce back to pan, toss with chicken, and heat briefly until hot.



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