Sweet And Sour Chicken A La Bobby Flay

Total Time: 38 mins Preparation Time: 30 mins Cook Time: 8 mins

Ingredients

• Servings: 4
• 1 cup red wine vinegar
• 1/2 cup rice wine vinegar
• 1/4 cup soy sauce
• 1 cup pineapple juice
• 1 cup granulated sugar
• 2 jalapeno chiles, coarsely chopped (we used only 3/4 of a pepper)
• 2 inches piece fresh ginger, peeled and chopped (we used 1-inch piece)
• 1/2 red bell pepper, finely diced
• 1/2 yellow bell pepper, finely diced
• canola oil
• 1/4 lb steamed snow peas
• 2 tablespoons finely chopped fresh mint leaves
• 3 tablespoons finely chopped fresh cilantro leaves, plus more for garnish
• salt & freshly ground black pepper
• 4 boneless chicken breasts, 8-ounces each
• 3 tablespoons canola oil
• salt and pepper
• steamed brown rice
• toasted almond, chopped roughly

Recipe

• 1 heat the grill to high.
• 2 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.
• 3 if the sauce becomes too thick, thin with a little bit of water.
• 4 strain the sauce through a strainer into a bowl.
• 5 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.
• 6 brush the chicken on both sides with the oil and season with salt & pepper.
• 7 grill until golden brown on both sides and just cooked through, about 8 minutes, while also brushing with remaining glaze.
• 8 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.
• 9 enjoy!