I know, I know…more chicken. But as I was reading about different ethnic chicken dishes, this Hawaiian one sounded just wonderful. A lot like the Asian chicken I posted earlier this week, but just different enough that it had to be made. Enjoy and Aloha!
8 chicken thighs, tenders or breasts
2 1/2 cups low sodium chicken broth
1/4 cup low sodium soy sauce
2 t Splenda or 2 T Brown Sugar Blend Splenda (Consolidation)
1/4 cup mirin (sweet Japanese wine) or sake (Japanese plum wine)
4 garlic cloves, minced
1 T fresh ginger, minced
1/2 t cayenne pepper
1 t paprika
1/2-1 t red pepper flakes
1 T cornstarch mixed with 1 T water
1/4 cup red bell pepper, finely diced
Season chicken with salt and pepper and brown in a Dutch oven in a bit of cooking spray for 5 minutes per side. Add the rest of the ingredients down to the cornstarch mixture and simmer, covered, for 30 minutes. Remove the chicken and set aside. Add the cornstarch mixture and cook for 10 minutes, or until sauce has thickened. Add the chicken back to the pot to reheat. Garnish with bell pepper.