SWEET AND SOUR CHICKEN {bobby flay}

By grinder

Ingredients

• 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, coarse chop
• 2 " piece fresh ginger, peel, chop
• 1/2 red bell pepper, finely diced
• 1/2 yellow bell pepper, fine dice
• Canola oil
• 1/4 lb. steamed snow peas
• 2 Tbsp. fine chopped fresh mint leaves
• 3 Tbsp. fine chopped fresh cilantro leaves+
• Salt and freshly ground black pepper
• 4 {8oz} boneless chicken breasts
• 3 tablespoons canola oil
• Salt and pepper
• Steamed brown rice

Preparation

Step 1

Heat grill to high.

Place vinegars, soy sauce, pineapple juice, sugar, jalapeno and ginger in a medium saucepan and cook over high-heat until reduced by half, stirring occasionally. If the sauce becomes too thick, thin with a little bit of water. Strain sauce through a strainer into a bowl.

Briefly sauté red and yellow pepper in canola oil and then stir in sauce along with the snow peas, mint and cilantro and season with salt and pepper.

Brush chicken on both sides with oil and season with salt and pepper. Grill until golden brown on both sides and just cooked through, about 8 minutes, while also brushing with any remaining glaze. Place the rice on a large plate. Remove chicken from grill and immediately drizzle with the sauce.