Asian [Hot and Sweet] Chicken and Rice

I made Asian Chicken last night and it was great! It was fairly easy and takes about an hour to make! It was like having our favorite chinese chicken dish without having to spend money or go out to pick up chinese take-out! The dish is like a hybrid between sweet and hot chicken and general tso's chicken... we really enjoyed it!

Here are the ingredients you will need:

  • 2/3 cup warm water
  • 1/2 cup brown sugar
  • 4 tablespoons orange juice
  • 4 tablespoons lite soy sauce
  • 4 tablespoons ketchup
  • 2 tablespoons white vinegar
  • 4 cloves garlic, minced
  • 1 teaspoon crushed red pepper flakes
  • 1/2 teaspoon cayenne powder
  • 1 teaspoon grated orange peel
  • 2 tablespoons olive oil
  • 1 1/2 pounds skinless, boneless chicken breast, cubed
  • 2 cups water
  • 2 cups uncooked white rice
  • 2 teaspoons cornstarch
  • 2 tablespoons cold water
  • In a bowl, stir together warm water, brown sugar, orange juice, soy sauce, ketchup, white vinegar, garlic, red pepper flakes, cayenne pepper, and orange peel until the sugar has dissolved and the mixture is well combined.
  • Heat the olive oil in a large skillet or wok over medium heat and cook the chicken, stirring occasionally until the outside is golden brown and the inside is no longer pink - approximately 12 minutes. 
  • Pour the sauce mixture over the chicken, bring to a boil, reduce heat to medium - low and cover the skillet if you have a lid. Simmer for 30 minutes, again stirring occasionally.
  • While the chicken and sauce are simmering, bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium - low, cover ans simmer until the rice is tender, and the liquid has been absorbed, approximately 15 to 20 minutes. 
  • Set aside the rice and keep warm
  • Whisk the cornstarch and 2 tablespoons of cold water in a a small bowl until smooth, and stir into the chicken and sauce, ONLY a few teaspoons at a time.
    • Only use the cornstarch mixture if you want to. If you like the thickness of the sauce after it's simmered for the 30 minutes do not bother adding the cornstarch mixture. 
  • Let the chicken and sauce cook for about 2 minutes to thicken, then serve over hot cooked rice.

I love, love, love this dish! If you do not like the heat in the dish then just omit the spice; not too much lost except the heat. If you like dishes with little heat, just cut the cayenne and pepper flakes in half. It's really simple - just add the spices that make you happy! 

Until next time, happy cooking!


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