Sticky Chile Chicken

Last week, for research purposes, I went out and got Donna Hay Magazine Issue #31.

Tonight was the first dinner from the magazine (tune in Friday night for the second) and I have to say, YUM! Her recipes are straight forward, aren't ingredient heavy, and there are tons of photos. Love it! I will certainly look for it again at Borders.

I probably didn't let the sauce simmer long enough at the end, because it wasn't as sticky as it looked in the magazine photo. I will say that it was super spicy - but not in an evil way. The recipe called for "small red chiles," so I picked up some small red Thai chiles from Wegmans. I also used a serrano chile I had leftover from the weekend. Spicy that makes your nose run, but not so spicy you cry. Make sense?

I did cheat a little. I made the brown rice last night. After work and the gym, I really don't want to wait while my rice cooks for 45 minutes. I made enough for two dinners, so we'll have the rest tomorrow.

Enjoy!



Sticky Chile Chicken
Donna Hay Magazine, Issue 31

4 chicken breasts (7 oz each)
¼ cup hoisin sauce
¼ cup soy sauce
2 cloves garlic, crushed
2 small red chiles, chopped
2 teaspoons brown sugar
1 tablespoon vegetable oil
1/3 cup water
steamed rice and Asian greens to serve

Place the chicken, hoisin sauce, soy, garlic, chili and sugar in a bowl and toss to coat. Set aside to marinate for 10 minutes.

Heat a large non-stick frying pan over medium-high heat. Add the oil and chicken, reserving the marinade, and cook for 5-6 minutes each side or until cooked through. Remove from the frying pan and keep warm. Add the marinade and water to the frying pan and cook, over medium heat, for 2-3 minutes or until the sauce is thick and syrupy. Slice the chicken, spoon over the sauce and serve with steamed rice and Asian greens.

Serves 4.