Sweet And Sour Chicken A La Bobby Flay Recipes

Steps:

• Heat the grill to high.
• Place the vinegars, soy sauce, pineapple juice, sugar, jalapeño and ginger in a medium saucepan and cook over high heat until reduced by half, stirring occasionally.
• If the sauce becomes too thick, thin with a little bit of water.
• Strain the sauce through a strainer into a bowl.
• Briefly sauté the red and yellow peppers in canola oil and then stir in the sauce along with the snow peas, mint and cilantro and season with salt & pepper.
• Brush the chicken on both sides with the oil and season with salt & pepper.
• Grill until golden brown on both sides and just cooked through, about 8 minutes, while also brushing with remaining glaze.
• Remove the chicken from the grill/and immediately drizzle with the sauce, serve with steamed brown rice sprinkled with toasted almond slices, a salad of baby greens and a good bottle of wine.
• Enjoy!

Steps:

• Preheat the oven to 450 degrees F. Make the sweet-and-sour sauce: Whisk the ketchup, marmalade, soy sauce, vinegar, ginger and cayenne in a small bowl. Put the bell peppers and scallions on a rimmed baking sheet and toss with 2 tablespoons of the prepared sauce, 1 1/2 teaspoons olive oil and a pinch of salt.
• Heat the remaining 1 1/2 teaspoons olive oil in a large skillet over medium-high heat. Sprinkle the chicken with 1/2 teaspoon salt. Working in batches, add the chicken to the skillet skin-side down and cook, undisturbed, until the skin is golden and slightly crisp, about 4 minutes. Place skin-side up on the baking sheet with the vegetables.
• Brush the chicken with half of the remaining sweet-and-sour sauce. Bake until a thermometer inserted into the thickest part registers 165 degrees F, 20 to 25 minutes. Divide the chicken and vegetables among plates. Serve with rice and the remaining sauce.

Steps:

• Combine flour, garlic powder, salt, and black pepper in a shallow dish.
• Roll and coat chicken cubes in flour mixture.
• Heat 2 tablespoons vegetable oil in a skillet over medium-high heat.
• Cook and stir chicken in hot oil until not longer pink in the center and juices run clear, 8 to 10 minutes; remove and set aside.
• Heat 1 tablespoon vegetable oil in the same skillet over medium heat.
• Cook and stir celery, green peppers, and onion in heated oil until slightly tender, about 5 minutes.
• Return chicken to the skillet.
• Whisk ketchup, lemon juice, pineapple, and brown sugar in a bowl; pour into the skillet; bring to a boil.
• Cook and stir chicken and vegetables in sauce until heated through, 2 to 3 minutes.