1 lb boneless skinless chicken breasts
4 tablespoons oil (for pan-frying)
2 T cornstarch (for dusting)
1 large red bell pepper or 6 assorted color baby bell peppers, cut into bite size pieces (or 1/2 inch)
1 garlic clove (minced)
1 1-inch piece fresh ginger, chopped
1/2 teaspoon crushed red pepper flakes
¼ cup apple juice
1/2 cup light brown sugar
2 tablespoon ketchup
1 tablespoon cider vinegar
½ cup water
1/3 cup soy sauce
Cut chicken breasts into small bite-sized pieces, and dust them lightly with cornstarch. Heat oil in large frying pan and fry chicken bits in batches until lightly browned over medium-high heat. Remove from the pan and drain on paper towels and set aside. Leave the remaining oil in the pan and add the bell pepper pieces to the pan. Saute for 5 minutes til soft.
In a blender combine all sauce ingredients and blend for about 10-15 seconds. Strain the mixture into the frying pan and bring to a boil. Add chicken bits back to the pan, reduce the heat and simmer for 10 to 15 minutes until sauce has thickened and reduced almost completely to thick glaze over chicken and peppers. Serve over hot steamed rice.
Perfect Steamed Jasmine Rice
Source: Tyler Florence’s Real Kitchen
Serves 4 – Makes 3 1/2 cups
1 cup jasmine rice
2 cups water
1 1/2 teaspoons sea salt
2 Tablespoons unsalted butter (optional)
Rinse the rice in a colander until the water runs clear to remove some of the starch. Let the rice drain. Put the rice, water, and salt in a medium pot and place over medium heat. When the water begins to boil, stir it once; then cover tightly and lower the heat. Simmer the rice for 15 minutes without lifting the lid – it is wise to set a timer. After 15 minutes take the cover off to check the rice. The water should be absorbed and rice cooked but firm. Fluff the cooked grains with a fork so they separate, but do not stir with a spoon or the rice will become gummy. Add the butter and toss gently. Serve hot.
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March 15, 2009 3:38 PM
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