Sweet and Spicy Chicken

I'm going to give P.F Chang's a run for their money with this chicken. (ok maybe only in my mind). I love P.F.'s Spicy Chicken but this one I made tonight has got a good kick of heat to it.

Last week at the Farmer's market I found some Thai Chili's and have been trying to think of ideas of what to make with them. I plan to make some pad thai with tofu later this week. I wanted to create something by playing with the spice and contrasting it with sweet. And out came my Sweet and Spicy Chicken

Sweet and Spicy Chicken

1 chicken breast - boneless, skinless

1/4 cup corn starch

4 tablespoon veggie oil

Sauce:

1/4 cup honey

3-4 Thai Chili peppers finely chopped (keep seeds in for even more heat...adjust the amount of peppers depending on your spice level)

3 tbl spoons of water

1 tbl veggie oil

Mix honey and chopped peppers, let sit over night. When you are ready to use it add three table spoons of water and heat in the microwave for 30 seconds and mix well.

Cut up chicken in bit size pieces. In a medium bowl add the corn starch and cut up chicken. Coat well and shake off any excess corn starch. In a large skillet heat 2 tablespoons of oil, add half the chicken and brown on both sides, about 5 minutes total. Place chicken on a paper towel lined plate. Repeat with second half of chicken.

In the same skillet add the honey - chili mixture and bring to a boil for two-four minutes until the sauce reduces and thickens slightly. Add chicken back to the pan and coat well. Simmer for an additional 2-3 minutes.

Serve over white or brow rice. Its a bit sweet with a nice spicy finish.