Sweet And Sour Chicken A La Bobby Flay Recipes

SWEET AND SOUR CHICKEN

Steps:

• In a small bowl, whisk together the honey, chili-garlic sauce, vinegar, soy sauce, orange juice and cornstarch; set aside.
• Meanwhile, coat the chicken with 2 teaspoons oil and heat large nonstick skillet over medium-high heat. Season the chicken to taste with salt and pepper and cook, turning occasionally with a wooden spoon, 2 minutes. Transfer the partially-cooked chicken to a plate. Reserve the pan.
• Heat the remaining 2 teaspoons oil in the pan; add the peppers, scallion whites, and snow peas. Cook, stirring occasionally, until the vegetables are crisp-tender, about 3 minutes. Stir in the reserved chicken; whisk the sauce again and add it to the pan. Simmer, stirring occasionally, until the sauce is thickened and the chicken is tender, 1 to 2 minutes. Serve over rice and sprinkle with the scallion greens and peanuts, if using.

SWEET AND SOUR CHICKEN A LA BOBBY FLAY

Steps:

• Heat the grill to high.
• Place the vinegars, soy sauce, pineapple juice, sugar, jalapeño and ginger in a medium saucepan and cook over high heat until reduced by half, stirring occasionally.
• If the sauce becomes too thick, thin with a little bit of water.
• Strain the sauce through a strainer into a bowl.
• Briefly sauté the red and yellow peppers in canola oil and then stir in the sauce along with the snow peas, mint and cilantro and season with salt & pepper.
• Brush the chicken on both sides with the oil and season with salt & pepper.
• Grill until golden brown on both sides and just cooked through, about 8 minutes, while also brushing with remaining glaze.
• Remove the chicken from the grill/and immediately drizzle with the sauce, serve with steamed brown rice sprinkled with toasted almond slices, a salad of baby greens and a good bottle of wine.
• Enjoy!