FOOD OF THE WEEK!

Sweet (Or Hot) And Sour Chicken Thighs Sweet (or Hot) and Sour Chicken Thighs

 

Prep time

20 mins

Cook time

30 mins

Total time

50 mins

 

Delicious sweet and sour dish, using whole chicken thighs and with vegetables cooked right along with it. If you plan on serving with rice, you may wish to double the sauce, so there's lots.

Recipe type: Main Course

Serves: 3-4

Ingredients

• Sauce:
• 1/4 cup brown sugar, packed
• 1/4 tsp. salt
• 1 Tbsp. ketchup
• 1 Tbsp. soy sauce
• 3 Tbsp. rice or cider vinegar
• 1/2 cup pineapple juice (or orange juice, chicken stock or water)
• 1 tsp. cornstarch
• 
  
• 1 large carrot, sliced
• Handful of fresh or frozen green Beans
• 1/2 a small onion, sliced
• 1/2 red bell pepper, diced (OR 1/2 tsp. Sambal Oelek for a little heat or 1/2 a thai red pepper, finely diced for lots of heat!)

Instructions

1. Preheat oven 375 F.
2. Heat a bit of oil in a frying pan over medium-high heat. Cook chicken until golden brown on both sides, about 4-5 minutes per side. Remove chicken to a baking sheet and place in preheated oven for 20 minutes.
3. Meanwhile, clean out the frying pan and bring an inch or so of salted water to a boil over high heat. Add the beans and carrots and cook until just tender. Drain and set aside. While vegetables are cooking, mix together all the sauce ingredients in a small bowl and set aside. (*Alternately, you could cook the vegetables in a covered bowl in the microwave, if you prefer).
4. Heat a bit of oil over medium heat in the frying pan. Add the onion and red pepper and cook, stirring, until just softened. Add the sauce, vegetables and cooked chicken to the pan. Allow to simmer, stirring regularly, until sauce thickens.