Have you tried this yet? I know I was hooked from the moment these sweet and spicy chicken morsels hit my tongue. I used to knock Panda Express because I figured it was just another bad Americanized Chinese food joint but this is truly another example where you shouldn't judge a book by its cover.
Yes, it's cheap. Yes, it's not authentic. But YES, it is DELICIOUS! As I savored every bite and realized it would be quite a drive for us to get this food often, I thought surely this couldn't be difficult to make at home. A quick internet search yielded some recipes and a place to begin. The recipe I ended up finding was precisely what I concocted in my mind when I thought I'd try to DIY. The only thing I did differently was to add some cornstarch to the flour mix so that it'd help thicken the "sauce" and also some spices for flavoring the chicken. I also added more pineapple and veggies. Yum! You could deep fry the chicken like they do in the restaurant but this offers a slightly healthier option and frankly, we didn't miss the deep-friedness.
Chris was totally delighted by this recipe and asked that it be added to our weekly rotation (which, we don't have a weekly rotation because I rarely ever repeat recipes!). With much enthusiasm as he wolfed down his portion and went for seconds he boldly declared this dish my "best Chinese dish yet". In my opinion, it was dead on and it was soooo easy!
With its pineapple, red bell pepper, onions, and chicken in a sweet chili sauce, it's a modern day spicy spin on your regular run of the mill sweet and sour chicken. But 10 million times better. An "exotic fusion of flavors" as they call it. Best Chinese yet.
Two Years Ago: Quick and Easy Alfredo Sauce - I may not have a weekly menu but this is actually one of them that does make it on my menu often. Especially on lazy days ;).
- 2-3 boneless skinless chicken breasts, cut into 1" chunks
- 1 cup flour
- 2 Tablespoons cornstarch
- 1/4 teaspoon cayenne pepper
- Salt and pepper, to taste
- 3/4 of a red bell pepper, seeded and sliced
- 1/2 of a small onion, sliced
- 1 1/2 cups fresh pineapple, chopped (can substitute drained canned pineapple chunks)
- 1/2 cup Thai sweet chili sauce
- Vegetable oil
- Chop and prepare all ingredients before starting.
- Heat oil in pan on stovetop. Mix flour, cornstarch, cayenne pepper, salt and pepper in a gallon ziplock bag. Add chicken pieces and coat evenly. Once pan has heated, add the chicken pieces. Throw out the leftover flour mixture. Cook 4-5 minutes, stirring several times to cook chicken. If the pan surface gets dry, add a little bit more oil. Once the chicken has browned and cooked, remove and set aside.
- Add the bell pepper and onions to the pan and stir fry about 3-4 minutes. Add the sweet chili sauce and stir. Then immediately add the cooked chicken and pineapple. Allow to cook for 2-3 minutes. Serve over rice immediately.
Source: Modified from So I Married a Triathlete