Sweetfire Chicken

I was searching for some new recipe ideas one day and I came across Christine's Kitchen Chronicles. She had a copycat recipe for Panda Express' New Sweetfire Chicken. I haven't had their Sweetfire Chicken, but I have had my fair share of Panda Express dishes that I'm not afraid to admit. You really can't blame me. When I'm tired, lazy and am looking for a nice warm meal but I don't want to slave over a stove, I turn to my local Panda Express to feed my hungry family. Don't get me wrong. Real, authentic Chinese food is what I prefer. But Panda Express is a good alternative to satisfy a craving for Chinese food.

I've been in a main dish funk lately. I haven't made a good meal since last memorial day weekend when I made Barbecue Turkey burgers. And even before that, I don't think I made a good meal. You'll always find dessert recipes every other day on this blog, but main dishes are becoming almost scarce. So I was actually relieved to find this recipe to help me get out of my funk. And what a great recipe it is. Very quick and easy. And yummy. Hubby was real pleased with this one.

2-3 boneless, skinless chicken breast, cut into 1 inch chunks

1 cup all purpose flour

2 Tbsp. cornstarch

1/4 tsp. cayenne pepper

salt & pepper to taste

3/4 of a red bell pepper, seeded and sliced

1/2 of a small onion, sliced

1 1/2 cups drained pineapple chunks

1/2 cup Thai sweet chili sauce

vegetable oil for frying

1) Pour enough oil to cover bottom of frying pan. Heat oil.

2) In a gallon ziplock bag, mix together flour, cornstarch, cayenne pepper, salt & pepper. Add chicken pieces and coat evenly. Once oil is heated, add chicken pieces. Discard leftover flour mixture. Cook chicken for 4-5 minutes, stirring several times. If pan gets dry, add a little more oil. Once chicken has browned and cooked, remove from heat and set aside.

3) Add bell pepper and onions to the frying pan and stir fry for about 3-4 minutes. Add sweet chili sauce and stir. Immediately add cooked chicken and pineapple chunks. Cook for an additional 2-3 minutes. Serve over white rice.