I’m going to give P.F Chang’s a run for their money with this chicken. (ok maybe only in my mind). I love P.F.’s Spicy Chicken but this one I made tonight has got a good kick of heat to it.
Last week at the Farmer’s market I found some Thai Chili’s and have been trying to think of ideas of what to make with them. I plan to make some pad thai with tofu later this week. I wanted to create something by playing with the spice and contrasting it with sweet. And out came my Sweet and Spicy Chicken
Sweet and Spicy Chicken (*Edited on 1/13/10)
2 chicken breast – boneless, skinless
1/4 cup corn starch
4 tablespoon veggie oil
Salt and Pepper *
1/2 cup honey (You can also use Agave instead of honey, or half honey and half agave)
3-4 Thai Chili peppers finely chopped (keep seeds in for even more heat…adjust the amount of peppers depending on your spice level) *Dried or fresh chili peppers work well in this recipe
2 Tablespoons of Water
2 Tablespoons of Olive or Canola Oil.
Mix honey, Thai chili peppers, and water. Set aside. Right before adding to the pan heat in the microwave for 30 seconds and mix well. This helps it “loosen” up a bit and makes it easier to pour into the pan or wok
Cut up chicken in bit size pieces. In a medium bowl add the corn starch, salt, pepper and chicken. Coat well and shake off any excess corn starch. In a large skillet or wok heat 1 tablespoons of oil, add half the chicken and brown on both sides, about 5 minutes total. Place chicken on a paper towel lined plate. Repeat with second half of chicken and additional tablespoon of oil.
In the same skillet add the honey – chili mixture and bring to a boil for two-four minutes until the sauce reduces, thickens slightly and turns a nice caramel color. Add chicken back to the pan and coat well. Simmer for an additional 2-3 minutes.
Serve over white or brown rice. Its a bit sweet with a nice spicy finish.
For a vegan option, used firm tofu that has been drained and 1/2 cup of agave nectar in placement of chicken and honey.
We love this recipe.