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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
Serving: 5 to 6 servings

Ingredients:

•   300 g (1/2 bag) Europe's Best® Fiesta Tropical Blend, partially defrosted
•   30 mL (2 tbsp) vegetable oil
•   750 g (1 1/2 lb) boneless, skinless chicken thighs, cut in 4 to 5 pieces each
•   3 cloves garlic, chopped
•   1 small onion, chopped
•   30 mL (2 tbsp) chopped fresh ginger
•   4 mL (3/4 tsp) hot red pepper flakes
•   30 mL (2 tbsp) soy sauce
•   30 mL (2 tbsp) granulated sugar
•   15 mL (1 tbsp) brown sugar
•   125 mL (1/2 cup) water
•   3 green onions, sliced diagonally

Preparation:

1.  Cut Europe’s Best Fiesta Tropical Blend into bite size pieces. Reserve.
2.  In a large skillet, heat oil over medium-high 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. Increase heat and cook until sauce starts to thicken. Add water, reduce heat slightly and cook for 10 to 15 minutes, stirring occasionally, until sauce is thickened and chicken is a deep golden brown colour.
3.  Stir in reserved fruit and heat through. Spoon into a serving dish. Garnish with onions.

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