Fall in Love with "The Bird", All Over Again...

This post is meant to revive your love for chicken. If you are one of the many people that have come to the conclusion that chicken is a boring bland meat, I have something to say to you. Your wrong. And to prove it, I'm giving you one of my all time favorite chicken recipes to try. One bite of this sweet and spicy chicken, and you will never bad mouth the bird again. If you are interested in rediscovering chicken, and want to learn how to give it some razzle dazzle, sign up for my Fabulous Chicken for Every Day cooking class coming up on June 30th. Just go to Amandacooks.com to register. Or make this recipe at home and let the food do the talking. Either way it's a win win situation.

Happy Eating!


Sweet and Spicy Sticky Chicken
Serves 4

Ingredients
1/2 cup sugar
2 Tb. lime juice
½ cup soy sauce
1 Tb. minced ginger
2 cloves garlic, minced
2 tsp. red pepper flakes
8 chicken thighs or 4 breast halves with the skin and bone
Salad:
2 large carrots, peeled, julienne
1/2 daikon radish, peeled, julienne
1/4 cup rice vinegar
1/4 cup sugar
1 tsp. salt
Cilantro sprigs, garnish

Procedure
1. Whisk together the sugar, lime juice, soy, ginger, garlic and chili flakes in a large bowl. Set aside.
2. Heat a large skillet over medium high heat and saute the chicken skin side down until golden brown about 10 minutes. Turn over and sauté the other side for 10 minutes. Remove to a plate and set aside. Discard the fat.
3. Meanwhile combine the carrots and daikon radish in a medium bowl, add the vinegar, sugar and salt and toss well. Chill if possible for twenty minutes
4. Add the sauce to the pan and bring to a boil over medium high heat. Simmer until slightly thickened about 3 minutes.
5. Return the chicken to the pan lower the heat to medium low, cover and cook until done, turning a few times about 12 minutes for dark meat and 8 minutes for breasts. Remove the chicken to a platter and cover with foil. Heat the sauce to boiling and reduce the sauce until syrupy about 3 minutes and then pour over the chicken.
6. Surround the chicken with the carrot salad and garnish with cilantro sprigs.