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Caramelized Chicken with Fiesta Fruit

In many Asian countries both meats and fruit are combined. The addition of fruit to the cooked chicken balances the hot and sweet of the chicken. Serve with steamed or fried rice. This dish is also good served slightly chilled.

Preparation Time: 15 minutes
Cook Time: 20 minutes
Freezing: not recommended
Serving: 5 to 6 servings

Ingredients:

•   250mL (1 cup) Europe’s Best® Sunburst Mango, partially thawed
•   250mL (1 cup) Europe’s Best Sun Ripe Harvest Peaches, partially thawed
•   250mL (1 cup) kiwi slices (about 3)
•   30mL (2 tbsp) Canola or Vegetable Oil
•   750g (1 ½ lb) boneless skinless chicken thighs, cut in 4 to 5 pieces each
•   3 cloves garlic, chopped
•   1 small onion, chopped
•   30mL (2 tbsp) fresh ginger, chopped
•   4mL (3/4 tsp) hot red pepper flakes
•   30mL (2 tbsp) soy sauce
•   30mL (2 tbsp) granulated sugar
•   15mL (1 tbsp) brown sugar
•   125mL (1/2 cup) water
•   3 green onions, sliced diagonally

Preparation:

1.  Cut fruit into bite sized pieces. Set aside.

2.  In a large skillet, heat oil over medium heat. Add chicken and cook for 3 minutes, stirring twice. Add garlic, onion, ginger and pepper flakes and cook for 2 minutes, stirring to coat chicken. Add soy sauce, granulated sugar and brown sugar.

3.  Increase heat and cook until sauce starts to thicken. Add water, reduce heat slightly and cook, uncovered for 10 to 15 minutes, stirring occasionally, until sauce is thickened and chicken is a deep golden brown color.

4.  Stir in reserved fruit and heat through. Place on serving dish. Garnish with green onions.

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