Wednesday, January 18, 2012

Sweet and Spicy Chicken (Asian Style)

We don't really have a name for this dish and it is hard to come up with one. Even the recipes we pieced together to make it do not help with the naming process. Most of them just call their sauces, "Asian Sauce." Very descriptive...we know. Sweet and spicy chicken is the best we can do to describe it. You will have to make it to see exactly what we mean.

This recipe is for enough sauce to cover one chicken breast. If you are making more (or want yours to be more saucy) just double/triple/whatever it. We have doubled it and it worked just fine.

2 Tbs + 2 tsp warm water
2 Tbs brown sugar (using the brown sugar found in Germany did not seem to hurt this recipe at all!)
1 Tbs orange juice
1 Tbs soy sauce
1 Tbs ketchup
1 1/2 tsp vinegar (white)
2 cloves, garlic
1/4 tsp chili flakes (or if you us you just dump some in and then act shocked when it is very spicy :) )
A little pepper (We thought we would want salt but didn't need it because of the soy sauce)

1 Tbs olive oil (or as much as you need to cook the chicken)
1 chicken breast

Cook the chicken in the olive oil over medium heat until browned and cooked through.

While the chicken is cooking, mix the warm water with all the sauce ingredients. Mix well so that the brown sugar dissolves.If you make this before you cook the chicken give it another stir before adding it to the pan.

Once the chicken is finished cooking, pour the sauce mixture over and let boil. Reduce to a low heat and let simmer for 20-30 minutes.

The taste does not change after about 10 minutes, only the consistency. The first time we made this (and in these pictures) we let it cook the entire 30 minutes and the sauce became very thick. The second time we made this we took it off the heat early and found that we liked having thinner sauce to spread over the rice.

Serve with vegtables and rice.

If you have a better name after trying it, let us know. We are looking for suggestions...

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