Michael's Sticky Chile Chicken

I love having guest editors. Man, I bet this smells and tastes amazing. Thanks, Michael!!

Chicken:
3-4 lb. chicken cut into 10 pieces
Salt and Pepper
2 T. oil

Chile Sauce:
3 T. Sriracha
1 T. grated ginger
1 T. minced garlic
1 cup water
2/3 cup soy sauce (I would use Ponzu Citrus*)
1/4 cup unseasoned rice wine vinegar or white wine vinegar
2/3 cup sugar

1/4 cup chopped fresh cilantro or diced scallions for garnish

In a large frying pan on med. high, brown the seasoned chicken pieces in the oil. Once the chicken is browned, remove it from the pan and set it aside. Deglaze the pan with half of the chile sauce, then add the remainder of the sauce. Let the sauce reduce to one half - about 5 mins. Add the chicken pieces back into the pan, and toss them liberally in the sauce. Cover the pan, turn the temp. to low and simmer for 20 mins. Serve over rice and top with cilantro or scallions (or both*).

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Have FUN today!!

Love,

MM