Tuesday, January 26, 2010

Lisa's Sweet and Spicy Chinese Chicken

We love Chinese food, but have been avoiding take-out food recently, in an effort to save money.   One of my favorite chinese dishes is Chang's Spicy Chicken, from P.F. Chang's China Bistro.  This is my take on the dish using a homemade sauce and help from the store with pre-packaged popcorn chicken.  I came across the idea of using the popcorn chicken over at RealMomKitchen.com.  What a brillant idea!  I would never bread and fry all those tiny chicken pieces myself at home, and using the popcorn chicken makes it so much easier.  Now, if you really want to save time, you could just use a store-bought bottled sauce and call it a day, but my sauce had a very nice balance of sweet and spicy and my family really enjoyed it. 

Lisa's Sweet and Spicy Chinese Chicken

1 bag frozen popcorn chicken (I purchased mine at Sam's Club)

For the Sauce:

2 tablespoons Canola Oil
2 cloves garlic, minced
3 green onions, chopped
1/2 cup Sweet Chili Sauce (found in Asian section)
3 tablespoons Honey
2-3 dashes Soy Sauce
1 tablespoon Ketchup
4 tablespoons Sweetened Rice Vinegar
2 tablespoons Apple Juice
pinch of Red Pepper Flakes (optional)
1 tablespoon Corn Starch

Cook popcorn chicken according to package directions. 

In a large saucepan, heat the garlic and green onions in oil, over medium heat (do not brown the garlic).  Add the next 7 ingredients and simmer for approximately 10 minutes.  To thicken sauce, mix corn starch with a little water and add to sauce.  Cook for another 1-2 minutes. 

In a large bowl, coat chicken with sauce.   Serve over rice. 

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