Bang Bang Chicken
This is my friend Nora's favorite recipe. It's simple, relatively fast, and is a great way to use leftovers. It's great for rotisserie chicken or fresh sliced chicken breast. The challenge you face, is to be bold, and let it darken and burn just a little. That's when it gets really good. The proportions of the recipe are basically 2 parts onions one part chicken. So its really easy to make a batch of any size.
Ingredients
2 large onions sliced into strips. (like when you get fajitas)
2 cups or about 12 ounces chicken. (use more or less depending on how much you want to make)
About one cup of sweet chili sauce. (you can find this at almost every grocery store. Check the asian food aisle)
Method
Slice your onions about as thick as a pencil. You want strands about 2 inches long. Put a pan on medium high heat and add 1 tablespoon vegetable oil. (Most of my recipes call for olive oil, but the smoke point is too low, and will cause this to turn bitter)
Add the onions to the pan and let them sit. You want to develop some color. You can add a 1/4 cup of water once they get hot to help speed up the softening stage.
(you can also cover the onions and microwave them for about 5 minutes before adding them to the pan, to help speed it up)
Now you wait. Try not to stir the onion too often. you want a little color to develop, and it won't if they are constantly moving around. This part take about 15 to 20 minutes. It's worth it....trust me.
Once the onions are a nice nutty brown you can add your fresh chicken and cook for about 5 minutes. (Slice it thin so it cooks quick) If you are adding already cooked chicken you don't need to wait before adding the sauce.
Add the sauce and give a stir. The sauce should cover the bottom of the pan by about 1/4 inch. (add more if you need to) Now wait again. The sauce has loads of sugar we want to caramelize in the pan. So wait and let it brown up on the bottom. Check a section every 2 minutes or so so you can see when it starts to thicken and color.
Once your happy with the color it's time to serve.
This is great in a wrap, on rice, or in a lettuce wrap.
Here's a picture of the sauce
