Don't judge the recipe by its looks

I'll be the first to admit, this photo looks absolutely awful. The slop in the pan looks like something that would come from a little plastic tray with a peel-back cover. All I can say is, don't judge a recipe by its photo.

This is a creation of my daughter's, a bold effort to make something tasty and gluten free. She succeeded with flying colors. This pan-prepared variation of an Asian style crock pot recipe is delightful served over brown rice (I confess to using the brown rice in the box).


Sweet & Spicy Chicken

2 lbs chicken thigh strips (found these in the frozen chicken section at Wal Mart)
3 T minced garlic, from a jar is fine
3 T minced dried onion bits
1 c sweet/sour sauce (jar)
3/4 c BBQ sauce (Head Country is the sauce of choice)

Pan fry chicken pieces-parts until done, drain & set aside.

In the same pan, combine remaining ingredients and simmer until mixture begins to thicken.

Return chicken to sauce, simmer 15 minutes, stirring frequently so sauce doesn't stick to the bottom of the pan. If sauce is too thick add a couple of T water to thin. If sauce is too thin, thicken with 1-2 T cornstarch mixed in a little cold water, add to sauce, and return to simmer.

Serve hot over steamed brown rice.

Absolutely delicious!