P.F. Chang's - Chang's Spicy Chicken

By BlueSchmoo

Menu Description: "Lightly-dusted, stir fried in a sweet Szechwan sauce. (Our version of General Chu's.)"

Ingredients

• 2 teaspoons vegetable oil
• 2 tablespoons chopped garlic (3 to 4 cloves)
• 3 tablespoons chopped green onions (about 3 onions)
• 1 cup pineapple juice
• 2 tablespoons chili sauce (see Tidbits)
• 2 tablespoons rice vinegar
• 4 teaspoons granulated sugar
• 1 teaspoon soy sauce
• 2 tablespoons water
• 1/2 teaspoon cornstarch
• 1 cup vegetable oil
• 2 chicken breast fillets
• 1/3 cup cornstarch

Preparation

Step 1

1. Make the sauce by heating 2 teaspoons vegetable oil in medium saucepan. Saute the garlic and onion in the oil for just a few seconds, not allowing the ingredients to burn, then quickly add the pineapple juice, followed by chili sauce, vinegar, sugar, and soy sauce.

2. Dissolve cornstarch in 2 tablespoons water and add it to the other ingredients in the saucepan. Bring mixture to a boil and continue to simmer on medium/high heat for 3 to 5 minutes or until thick and syrupy.

3. Heat 1 cup Vegatable oil in a wok or a medium saucepan over medium heat.

4. While oil heats up, chop chicken breast fillets into bite-size pieces. In a medium bowl, toss chicken pieces with cornstarch until dusted.

5. Saute coated chicken in the hot oil, stirring occasionally, until light brown. Remove chicken to a rack or paper towels to drain for a moment. Pour chicken into a medium bowl, add sauce and toss well to coat chicken. Serve immediately with rice on the side.