Sunday, July 8, 2012

Sweet and Spicy Chicken

This recipe was really out of the box for Joe and I.  I don’t usually like anything that has Asian-inspired flavors, but this one turned out great!  I would even add this recipe to our “make it again” pile.

  • 2 T cornstarch (divided) ssc1
  • 1/4 cup cold water
  • 8 ounce bag of frozen snow peas, thawed
  • 2 t minced garlic
  • 1 t ginger
  • 1 1/2 T brown sugar
  • 1 T soy sauce
  • 1/2 t red pepper flakes
  • 2 egg whites
  • salt and pepper to taste
  • 1/2 pounds of chicken breast, cubed
  • 2 T oil

Cube your chicken breasts.


Stir together 2 t cornstarch and 1/4 cup of cold water, until smooth.  Add peas, garlic, ginger, brown sugar, soy sauce, and red pepper flakes.  Toss all together and set to the side. 


Wisk together egg whites, remaining cornstarch with salt and pepper in a medium bowl.  Add chicken and toss to coat. 


Heat 2 T of oil in a skillet and sauté the chicken for 6 – 8 minutes.  Set chicken aside.


Add peas and spices mixture to the pan, cover and cook 5 minutes. 


Return chicken to the pan then toss and serve over some rice.


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