Tuesday, September 13, 2016
P.F. Changs Spicy Cicken
Printable Version Ingredients:
2 teaspoons vegetable oil
2 tablespoons chopped garlic ( 3-4 cloves)
3 tablespoons chopped green onions (about 3 onions)
1 cup pineapple juice
2 tablespoons chili sauce
2 tablespoons white distilled vinegar
4 teaspoons granulated sugar
1 teaspoon soy sauce
2 tablespoons water
1/2 teaspoon cornstarch
1/2 cup vegetable oil
2 chicken breasts or 4 tenders
1/3 cup cornstarch
1. Make the suuce by heating 2 teaspoons vegetable oil in medium saucepan. Saute' the garlic and onion in the oil for a few seconds, not allowing the ingredients to burn, then quickly add the pineapple juice, followed by chili sauce, vinegar, sugar, and soy sauce.
2. Dissolve 1/2 teaspoon cornstarch in 2 tablespoons water and add it to the sauce ingredients. Bring mixture to a boil and continue to simmer on medium/high heat for 3-5 minutes until thick and syrupy.
3. Heat 1/2 cup vegetable oil in a wok or medium saucepan over medium heat.
4. While the oil heats up, chop the chicken breast into bite-size pieces. I like to chop the chicken while it is still a little frozen because it is easier to cut. In a medium bowl, toss chicken pieces in the 1/3 cup cornstarch until well-dusted.
5. Saute' coated chicken in the hot oil, stirring occasionally, until light brown. Remove chicken to a rack or paper towel to drain. Pour chicken into a medium bowl, add sauce and toss well to coat the chicken. Serve immediately with rice on the side.