Braised & Barbecued Chicken
Shawn Vezinaw
Super easy with an Asian twist to it.
ingredients
- 2 tablespoons vegetable oil
- 6-8 bone-in chicken thighs or breast skinned
- 1/2 cup orange juice
- 1/2 cup pineapple juice
- 1 tablespoon cornstarch
- 1/3 cup soy sauce
- 1/3 cup firmly packed brown sugar
- 2 tablespoons minced fresh ginger
- 3 tablespoons cider vinegar
- 3 tablespoons ketchup
- 1/2 teaspoon dried crushed red pepper
- 2 garlic cloves, minced
- 2 regular-sized bags of boil-in-a-bag
- rice, uncooked
- 1/4 cup chopped green onions
directions
- 1
Heat oil in large skillet over medium-high heat. Add chicken, and saute 6 minutes, turning once.
- 2
Combine fruit juices in a large bowl. Stir together cornstarch and 1 tablespoon juice mixture; set aside.
- 3
Stir soy sauce and next 6 ingredients into remaining juice mixture; pour over chicken. Bring mixture to boil and cover, reduce heat and simmer 35 minutes, turning chicken after 20 minutes. Prepare rice according to package directions, keep warm.
- 4
Uncover chicken and stir in cornstarch mixture. Cook, stirring constantly, 5 minutes or until sauce thickens.
- 5
Serve chicken over rice and sprinkle with green onions.
Source: Shawn Vezinaw
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