MENU DESCRIPTION: “Lightly dusted, stir-fried in a sweet Szechwan sauce. (Our version of General Chu’s.)”
The sweet and spicy zing in the secret sauce sets this recipe apart as one of P. F. Chang’s top picks. If you’re looking for something simple to make with those chicken breasts sitting in the fridge, this is a good choice. Once the sauce is finished all you have to do is saute your chicken and combine. And you’ll probably want to make up a little white or brown rice, like at the restaurant. If you can’t find straight chili sauce for this recipe, the more common chili sauce with garlic in it will work just as well.
SERVES: 2
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
- 2 tablespoons rice vinegar
- 4 teaspoons granulated sugar
- 1 teaspoon soy sauce
- 2 tablespoons water
- ½ teaspoon cornstarch
- 1 cup vegetable oil
- 2 skinless chicken breast fillets
- ⅓ cup cornstarch
INSTRUCTIONS:
- Make the sauce by heating 2 teaspoons vegetable oil in a 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.
- 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.
- Heat 1 cup vegetable oil in a wok or a medium saucepan over medium heat.
- While oil heats up, chop chicken breast fillets into bite-size pieces. In a medium bowl, toss chicken pieces with cornstarch until dusted.
- 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.
