Sweet And Spicy Chicken

Serves 4
Recipe By: Fast Lane Column
Published in: newspaper, Citizen-Times

3 tablespoons soy sauce
2 tablespoons brown sugar
3/4 teaspoons ginger -- ground
1/4 teaspoons cayenne pepper (or crushed red pepper)
2 large cloves garlic -- minced, about 2 teaspoons
2 teaspoons vinegar (any kind)
1 1/4 pounds Chicken breast boneless and skinless -- cut into
serving pieces
1 tablespoons vegetable oil
1 teaspoons dark sesame oil -- optional

Combine soy sauce, sugar, ginger, cayenne, garlic and vinegar in a
zipper-style bag, and swish them around to dissolve sugar. Add the
chicken. If you have time, refrigerate eight to 24 hours. If not,
marinate at room temperature for 10 to 30 minutes. Heat vegetable oil in
a wide skillet over medium-high heat. Shake excess marinade from chicken,
and place the pieces in the skillet. Reduce heat to medium, and cook
about three minutes. The sugar in the marinade burns easily, so turn the
chicken pieces over when they get a nice brown color on them. Cook on the
second side for about three minutes more. Add marinade to skillet with
one-fourth cup water, and reduce heat to medium-low. Allow the chicken
pieces to simmer about 10 minutes, or until just cooked through. Remove
chicken to plates or platter. Stir the sesame oil into the sauce in the
pan, then spoon over chicken and rice or couscous. Serve with sugar snap
peas. Serves four.


Exported from A Cook's Books -- Recipe management for Macintosh



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