Main Dishes

Spicy Asian Chicken

63

I usually don't tolerate spicy too easily, but when it comes to this chicken I am willing to do it! The family absolutely loves this chicken! I love that it is a recipe that I can cook fairly easily and not have to spend too much time and effort. Served with rice and side vegetable this is a perfect meal anytime!

6
2 lbs. boneless chicken breast, cut into 1 inch pieces

2 Tbsp. olive oil
1/2 tsp. minced garlic
1/4 tsp. ginger
3/4 tsp. red pepper flakes
1/4 cup apple juice
1/3 cup brown sugar
2 Tbsp. ketchup
1 Tbsp. cider vinegar
1/2 cup water
1/3 cup soy sauce
Heat the oil in a large skillet. Cook the chicken in the oil until lightly browned. Remove the chicken. Mix together all the other ingredients in a medium bowl. Add the sauce mixture to the pan the chicken was cooked in and heat until the sugar is dissolved. Add the chicken back to the pan and bring the sauce to a boil. Turn heat to low and simmer for 20 minutes. (Making sure the chicken is no longer pink.) If you want your sauce a little thicker, add some corn starch that has been dissolved in water to the mixture. Serve over rice and ENJOY!!!
Nutritions

Calories
175

Sodium
1259mg
52% DV

Fat
7g
11% DV

Protein
11g
23% DV

Carbs
17g
5% DV

Fiber
1g
4% DV