Anyone that knows me well, knows that I love the spice! The hotter the food the better, I mean make your eyes and nose water spicy. I grabbed lunch today at Pei Wei in Beverly Hills because their menu said they had spicy caramel chicken…..yes spicy…caramel..chicken. YAHTZEE! Yeah? NO! I was so disappointed. I ask the guy to make it as hot as they could and I even got extra chili paste to go. It wasn’t hot but more disappointing was fried & just too oily. So I came home and said Im recreating it my way and I want it a little sticky. Soooooo all you brave naughty little devils out there, go get spicy and sticky in the kitchen! xo
-cut 2-3 lbs of boneless skinless chicken breast into pieces
-in a little saucepan add:
-1/4c low sodium soy sauce
-3 Tblsp brown sugar
-2 garlic gloves pressed
-1Tblsp of Red Pepper flakes (less if desired)
-a little shake of cayenne pepper
let it reduce over med-low heat and swirl pan from time to time (about 7 min)
-brown chicken in pan in a LITTLE olive oil, (drain on paper towel if desired)
-when sauce is sticky pour into chicken to desired goopyness (yes that a word)
SERVE! I did a California lean serving with just avocado and sliced pineapple.
**You can always julienne some red and green peppers, onion and serve over rice.