Chang's Spicy Chicken
Ingredients
- 2 tsp oil
- 2 TBSP chopped garlic (3 to 4 cloves)
- 3 TBSP chopped green onions (about 3 onions)
- 1 C pineapple juice
- 1 TBSP chili sauce
- 2 TBSP white distilled vinegar
- 4 tsp granulated sugar
- 1 tsp soy sauce
- 2 TBSP water
- 1 TBSP cornstarch
- ¼ C oil
- 1 lb boneless, skinless chicken breast
Directions
- Make the sauce by heating 2 teaspoons vegetable oil in medium saucepan. Sauté the garlic and onion in the oil for just a few seconds, not allowing the ingredients to burn, then quickly add the pineapple juice, followed by chili sauce, vinegar, sugar, and soy sauce.
- Dissolve cornstarch in 2 tablespoons water and add it to the other ingredients in the saucepan. Bring mixture to a boil and continue to simmer on medium/high heat for 3 to 5 minutes or until thick and syrupy.
- Heat 1 cup vegetable oil in a wok or a medium saucepan over medium heat.
- Cut chicken breast fillets into bite-size pieces.
- Sauté chicken in the hot oil, stirring occasionally, until light brown. Remove chicken to a rack or paper towels to drain for a moment.
- Pour chicken into a medium bowl, add sauce and toss well to coat chicken. Serve immediately with rice on the side.