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Ingredients
- 4 lbs. boneless chicken thighs, cut into bite-size pieces
- 2-4 T. olive oil
- 2 garlic clove, crushed
- 1/2 tsp. ginger
- 2 tsp. Sriracha
- 2 cup apple juice-divided
- 2/3 cup light brown sugar
- 4 T. ketchup
- 2 T. cider vinegar
- 2/3 cup soy sauce
- 2 cans sliced water chestnuts
- 1 can bamboo shoots
- Cornstarch
Details
Servings 8
Preparation
Step 1
Heat oil in a large skillet.
Add chicken pieces and cook until lightly browned. Remove from pan.
Add garlic, ginger, Sriracha, 1 ½ cups apple juice, brown sugar, ketchup, vinegar and soy sauce. Heat over medium heat until well mixed and dissolved.
Add chicken, water chestnuts and bamboo shoots and bring to a hard boil. Reduce heat and simmer for 20 minutes.
Add cornstarch to remaining ½ cup apple juice. Stir into chicken mixture until it is thickened.
Serve over hot rice.
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