Simmered Chinese Chicken

I like this recipe because it’s easy to put together and it satisfies my craving for Chinese food.

Simmered Chinese Chicken

1 whole chicken – cut in half down the middle
4 Tbs. vegetable oil
1 cup water
2/3 cup soy sauce
2/3 cup firm packed brown sugar
1/2 cup apple juice
4 Tbs. Ketchup
2 Tbs. Cider Vinegar
2 clove Garlic finely chopped
1 Tsp. Red Pepper Flakes
1/2 Tsp. Ground Ginger
2 Tbs. Cornstarch
2 Tbs. Water

Heat oil in a large non-stick skillet or Dutch Oven over med. high heat add chicken skin side down and cook until lightly browned.

While chicken is browning, combine remaining ingredients except cornstarch and water in a bowl and mix well. Pour over chicken and bring to a boil and reduce heat and cover, simmer for about an hour turning chicken after 30 minutes. Remove chicken to a serving dish and keep warm.

In a small dish combine cornstarch and water, blend well and then add to cooking liquid. Cook and stir until sauce is thickened, serve over cooked rice.

I like to add a bag of frozen stir fry vegetables to the cooking liquid and bring them back to a boil for about 3 minutes before I thicken it.