Servings: 5-7Prep Time: 15 minutes Cook Time: 15 minutes
Boneless, skinless chicken breast or thighs cut into bite size pieces (8-9 thighs or 4 breasts or so)
3/4 cup AP flour
1/4 cup cornstarch
2 tsp baking powder
3/4 cup water
1/2 bottle Catalina dressing
2 heaping Tablespoons of Apricot preserves
red pepper flakes to taste
1/4 tsp garlic powder
bell pepper and onion, chopped, optional
Mix batter ingredients together.
Cut chicken into bite size pieces. Dip in batter. Brown on both sides in hot oil. Drain on paper towels.
Melt sauce ingredients together in saucepan until bubbly.
Pour cooked chicken into skillet. Pour sauce on top and stir, stir, stir while heating over medium heat, approximately 5 minutes.
Serve over rice. You can also cut up bell pepper and onion and stir fry and add to the skillet. Either way very tasty!
Submitted by: lifeisgood on February 12, 2011