The Busy Gourmand

This is an Asian-influenced dish, although the use of ketchup and honey is a give away that this is a bit westernized. I think it has the right amount of heat and sweet. If you want to add some more heat I would suggest doubling the hot pepper sauce.

• 1 1/2 pounds boneless, skinless chicken thighs, diced into 1 inch cubes
• 2 tablespoons soy sauce
• 2 teaspoons corn starch
• 1/2 cup ketchup
• 1/4 cup chicken stock
• 4 teaspoons, hot pepper sauce, sriracha preferred
• 2 teaspoons honey
• 2 tablespoons vegetable oil
• 1 tablespoon minced ginger root
• 2 teaspoons minced garlic
• 1 jalapeno, seeded, and cut into thin strips
• 1 bell pepper, seeded, and cut into thin strips
• 1/2 red onion, cut into thin half moons
• 2 tablespoons chopped cilantro

In a bowl large enough to hold all the chicken, combine the soy sauce 2 teaspoons of hot pepper sauce and the cornstarch. Blend with a whisk and add the chicken. Toss the chicken to coat with the liquid evenly. Allow to rest for about 20 minutes.

In a small bowl combine the ketchup, chicken stock, 2 teaspoons of the hot pepper sauce and the honey. Stir with a whisk to thoroughly combine and set aside for use later.

In a large sauté pan add the vegetable oil and heat over high heat. Make sure the oil evenly coats the pan. Add the ginger, garlic, and jalapeno. Stir and cook for about 30 seconds until the mixture is fragrant. Add the chicken, onion, and bell pepper to the pan and sauté, stirring frequently until the chicken is cooked through about 5 to 6 minutes. Add the sauce you prepared earlier and stir to coat the ingredients in the pan. Reduce the heat to medium and simmer for a couple of minutes. Add the cilantro and stir to disperse throughout. Remove from the heat and serve. This will feed four people.