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Sweet and Sour Chicken a La Bobby Flay

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“I happen to love both Bobby Flay and his recipes. This sounded so wonderful at 9am, can you imagine eating it at noon or in the evening? This is easy once you have all the chopping and prepping done - the dish is truly a pleasant surprise. Don't let the long list of ingredients scare you away!”
READY IN:
38mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat the grill to high.
  2. Place the vinegars, soy sauce, pineapple juice, sugar, jalapeño and ginger in a medium saucepan and cook over high heat until reduced by half, stirring occasionally.
  3. If the sauce becomes too thick, thin with a little bit of water.
  4. Strain the sauce through a strainer into a bowl.
  5. Briefly sauté the red and yellow peppers in canola oil and then stir in the sauce along with the snow peas, mint and cilantro and season with salt & pepper.
  6. Brush the chicken on both sides with the oil and season with salt & pepper.
  7. Grill until golden brown on both sides and just cooked through, about 8 minutes, while also brushing with remaining glaze.
  8. Remove the chicken from the grill/and immediately drizzle with the sauce, serve with steamed brown rice sprinkled with toasted almond slices, a salad of baby greens and a good bottle of wine.
  9. Enjoy!

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