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| The addition of red pepper flakes takes this recipe over the top... |
Servings: (4)
Prep: 10 Mins. |
Braise: 40 Mins.
Prep: 10 Mins. |
Braise: 40 Mins.
Posted: by Sandra
INGREDIENTS
2 tablespoon olive oil
4 chicken thighs, bone-in, skin-on
¼ cup low-sodium soy sauce
2 tablespoons dark brown sugar
1 tablespoon red wine vinegar
1 (8 oz. can) pineapple tidbits, with juice
½ red bell pepper, julienned
½ red onion, julienned
1-1/2 cup low-sodium chicken broth
1 teaspoon freshly chopped ginger
½ teaspoon red pepper flakes
1 garlic clove, minced
½ teaspoon kosher salt
½ teaspoon freshly ground pepper
2 tablespoons water
2 teaspoons corn starch
--Prepared steamed rice
METHOD
Heat a large skillet over medium-high heat with olive oil. Sear chicken thighs skin side down for 5 minutes; turn over and continue searing for another 5 minutes. Using a spoon, remove all but 1 tablespoon of drippings. Add all the remaining ingredients, except water and cornstarch. Cover and reduce heat to medium and let simmer for 30 minutes, until juices of chicken thighs run clear. Whisk the cornstarch and water, and add to skillet while stirring to thicken sauce. Serve with steamed rice. - Enjoy!
7 comments:
This is a upgraded recipe that I played around with until all the ingredients complimented each other. My husband and I are very happy with the outcome.
Thank you for sharing this delicious looking and sounding recipe. I plan to try it.
Wonderful! I hope you like it as much as we do ;)
Hi, you will have seen that the new Food on Friday ingredient is chicken. I noticed that you did this post on chicken which I think would be great linked in. We already have a collection of over 40 recipes which is wonderful. At the moment the Food on Friday edition with the most links is Beef with 73 – I get the feeling though that Chicken could become the new record holder!
Have a great day and thank you for following Carole's Chatter. It 's nice to have you along for my blogging journey.
Carole, once again I thank you for inviting me to share another recipe on your site; you're wonderful my dear and gracious to do so!!
You are most welcome, Sandra. I have never tried sweet and sour chicken - only really done sweet and sour pork.
Carole, we are avid sweet and sour folks here in Alaska and I quite often make it using seafood, venison, beef, moose, pork, poultry, etc. - it's crazy-good I must say ;)
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