Wednesday, May 28, 2008

Hot & Sweet Asian Chicken

I was in the mood for something that is sweet and savory at the same time. I thought about it for a while and then I remembered a dish that I made about a million years ago. It was a sort of sweet and sour chicken dish. So, I thought I'd change a few things to make something new and yummy.
This dish has just enough sweetness at your first bite, but then has an understated after burn that doesn't heat up until you're about halfway through the meal. If you're all about spicy food, you may not even notice the heat at all! It's very subtle which is what I like about it. Enjoy!

once around the pan with oil
1 package boneless chicken
1 medium onion
2 cloves garlic
2 cups Hunan style hot duck sauce
2 tsp soy sauce
1 tsp granulated chicken bouillon
1/2 tsp ground ginger
1 bag frozen Asian style mixed stir fry vegetables
1 cup frozen peas
cooked rice

Trim fat from chicken and cut chicken into small pieces. Roughly chop onion into large dice. Mince garlic. In a large skillet or wok, saute chicken, onions, and garlic over medium heat. Meanwhile, in a mixing bowl, combine the duck sauce, soy sauce, bouillon, and ginger. Add to skillet and give it a good stir. Add vegetables and toss everything together. Place cover on the skillet and let it simmer for about 10 minutes.
Serve over cooked rice.

Like I said, if you like a lot of spicy food, you might not even notice the heat at all, so feel free to add some Chinese mustard or wasabi. By the same token, if you don't like any heat at all, go ahead and use regular duck sauce.
I used frozen veggies simply for convenience, but if you're so inclined to use fresh veggies, go for it!

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