We eat this at least once a month. Tastes great with carrots or broccoli added to it. We always serve over brown rice.
Ingredients:
2lb boneless skinless chicken breasts
4 tablespoons oil (for pan-frying)cornstarch (for dusting, optional)
Sauce:
1 garlic clove (minced)
¼ teaspoon ginger (I used ground ginger)1/2 teaspoon crushed red pepper flakes
¼ cup apple juice (I never have this and just add more water instead)
1/3 cup light brown sugar
2 tablespoon ketchup
1 tablespoon cider vinegar
½ cup water
1/3 cup soy sauce
Cut chicken breasts into bite-sized pieces, and if you choose
lightly dust with cornstarch. Heat oil in your wok and fry chicken bits in
batches until lightly browned. Drain on paper towels and set aside.
In a bowl combine all sauce ingredients. Pour into wok and
bring to a boil. Add chicken bits back to the pan, reduce the heat and simmer
for 10 minutes.
Source: melskitchencafe.com
Comments
Post a Comment