Sunday, August 1, 2010
Sweet and Spicy Chicken with Garlic Snap Peas
Sweet and Spicy Chicken
3 boneless, skinless chicken breasts
1/3 cup cornstarch
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon ground pepper
1/2 green pepper, diced into 1 inch pieces
1/2 red pepper, dice into 1 inch pieces
1 medium onion, diced into 1 inch pieces
1 cup pineapple tidbits, drained
2 teaspoons olive oil
2 Tablespoons minced garlic
3 green onions, chopped
1 cup pineapple juice
2 Tablespoons Sriracha Chili sauce
2 Tablespoons rice vinegar
4 teaspoons granulated sugar
1 teaspoon soy sauce
2 Tablespoons water
2 teaspoons cornstarch
Make sauce by heating the oil in a medium saucepan. Saute the garlic and onion for just a minute. Then quickly add the pineapple juice followed by the chili sauce, vinegar, sugar and soy sauce. Dissolve the 2 teaspoons cornstarch in the 2 Tablespoons water, and add to the sauce. Bring to a boil and simmer on medium/high heat for 3 to 5 minutes or until thick and syrupy.
Heat about a cup of vegetable oil in a heavy saucepan over medium heat. While oil heats up, cut chicken breasts into bite size pieces. Mix the 1/3 cup cornstarch in a small bowl with onion powder, garlic powder, salt and pepper. Then sprinkle over chicken pieces and toss to coat. Saute the breaded chicken in hot oil until light brown on all sides. Remove chicken to rack or paper towels to drain. You might have to cook the chicken in a couple of batches so the pan isn't overcrowded.
While chicken is cooking heat a tablespoon of olive oil in a skillet. When hot, add peppers and onions and saute for about 3 to 5 minutes or until vegetables are crunchy tender then add pineapple tidbits and cook a minute longer. When veggies and chicken are all done, add the chicken to the skillet with the veggies. Pour sauce over all and toss to coat well. Serve over hot rice! Enjoy!!
Garlic Snap Peas
4 cups fresh sugar snap peas
2 teaspoons olive oil
1 teaspoon sesame oil
1/8 teaspoon salt
dash ground pepper
2 cloves garlic, minced (about a teaspoon or so)
Prepare snap peas by cutting off the tips on each end of the peas, and pulling strings off. Heat the olive oil in a large skillet over medium/high heat. Saute snap peas in oil with salt and black pepper for about 3 minutes, or until peas are cooked but still crispy and bright green. Add 1 teaspoon sesame oil and garlic, saute for 1 more minute. Remove to serving dish!
I loved these!! Yummo!