Thursday, November 10, 2011

Asian-Style Chicken

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I loved the flavor of this slightly spicy Asian dish.  It's kind of reminiscent of the Asian Zing flavor at Buffalo Wild Wings.  I cut the amount of red pepper flakes in half because Chris doesn't do spice real well and he was STILL sweating!  The kids and I thought it was good.  I put about 3 to 4 cups of frozen veggies in the bottom of the Crock Pot.  It was tasty with the veggies too, but next time I will probably just do the chicken in the sauce.  The kids loved the chicken, but didn't much care for the veggies.  Don't put it in a very big Crock Pot because it's not really that much chicken and you want all the pieces snug together and cooking in the sauce.  Delish!!

Asian-Style Chicken

5 to 7 pieces boneless skinless chicken breasts each cut in half (how many breasts you use just depends on how many people you want to serve)
1/2 cup all-purpose flour
1 teaspoon black pepper
1 to 2 tablespoons EVOO
1/2 cup soy sauce
1/4 cup rice wine vinegar
1/4 cup ketchup
2 tablespoons brown sugar
2 cloves garlic, minced
1 teaspoon grated fresh ginger or 1/2 teaspoon ground ginger
1/2 teaspoon red pepper flakes
hot cooked rice

Trim fat from chicken and cut each breast into two pieces.  Combine flour and black pepper into a large Ziploc bag.  Add chicken and shake to coat with flour mixture.  Heat oil in large skillet over medium heat and brown chicken about 2 minutes on each side. 
Place chicken in a greased 2 or 3 quart Crock Pot.  In a bowl combine soy sauce, vinegar, ketchup, sugar, garlic, ginger and pepper flakes.  Pour over chicken and cook on low 5 to 6 hours.  Serve over top of rice.

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