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  • Sweet-and-Sour Chicken

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  • 2 tablespoons each: ketchup and Worcestershire sauce
    1/4 cup each: brown sugar and cider vinegar
    1/4 teaspoon red-pepper flakes
    4 slices bacon, cut in 1/2-inch pieces
    1 pound boneless, skinless chicken thighs, cubed
    1 red onion, peeled and sliced
    1 medium carrot, julienned
    2 baby bok choys, sliced
    1 red bell pepper, cored and cut into strips
    1 (6-ounce) package fresh snow peapods
    1 (16-ounce) container fresh pineapple chunks
    1 cup chicken broth
    2 tablespoons cornstarch
    In a small bowl, whisk together the ketchup, Worcestershire sauce, brown sugar, vinegar and red pepper flakes. Set aside.
    In a large, deep pan over medium-high heat, cook the bacon until crispy, 6 to 8 minutes. Using a slotted spoon, transfer bacon to a paper towel-lined plate; leave drippings in pan.
    Add the chicken to pan and saute for 3 to 4 minutes or until well-browned on all sides but not cooked through. Add the onion and carrot and cook for another 3 to 4 minutes or until onion is soft, translucent and starting to brown. Add the bok choy, red bell pepper, snow peas and pineapple chunks. Cook for 2 to 3 minutes, or until vegetables are crisp-tender. Stir in reserved sauce.
    In a small bowl, stir together the chicken broth and cornstarch, then stir into pan. Bring to a boil and cook until sauce is thickened and coats everything, about 2 minutes. Serve sprinkled with cooked bacon.
    Makes 6 servings.
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