Chinese style sweet and spicy chicken with rice
Some years back, the pork producers ran an ad with a recipe for sweet and spicy stir fried pork. The ingredients included a brand name taco seasoning and apricot preserves.
This recipe is adapted from that. Honey was substituted for the preserves and chicken was substituted for the pork. I used a home made seasoning.
This dish is fast and easy to make but requires some organization. You need to have your ingredients ready to toss into the wok or pan as the high heat cooks everything rather quickly.
You can adjust the sweet or spicy components. If you want it spicier use less honey. Sweeter, use more honey.
1/2 cup chili powder
1/4 teaspoon each white, black, cayenne pepper, and salt
1/4 teaspoon chipolte powder (optional)
1/4 cup cornstarch
One pound chicken breast meat sliced into strips
Peanut or vegetable oil
3-4 cloves of garlic finely minced
1 tablespoon finely grated fresh ginger
1/2 cup chicken broth
1/2 cup soy sauce
1 pound stir fry vegetable mix- fresh or frozen (thawed)*
1/2 cup honey
2 cups of cooked rice divided
Mix the chili powder, peppers, salt, and cornstarch thoroughly. Reserve about a tablespoon of the mixture.
In a large mixing bowl thoroughly coat the chicken with the seasoning. Let sit for 30 minutes on the counter.
Heat a wok or pan over high heat.
Add two tablespoons of oil.
Add garlic and ginger. Stir vigorously for about 30 seconds.
Brown the chicken.
Add chicken broth. Stir.
Add vegetables and soy sauce. Stir.
Add the remaining seasoning.
Add the honey while stirring quickly.
Add one half of the rice and incorporate.
Cover and simmer for three to five minutes.
Take the remaining rice and place on a serving plate.
Serve the dish over the rice.
*If using frozen vegetables add them last, as their texture will wilt.