New York Times Stir-Fry Chicken with Ketchup

I'm re-posting this recipe by Mark Bittman from the New York Times because it has a 'pandemicky' feel to it. Especially because one is likely to serve it with rice. My husband has recently purchased 100 pounds of rice, give or take. It is stockpiled in the basement. 

There were mixed reviews of this recipe online. The author exhorts us to remember how great ketchup can taste. Weird or wonderful? You decide. The person I live with said it needed more "zap".

Ingredients:

•         1½ pounds boneless chicken, in 1/2- to 1-inch chunks
•          ½ cup flour, more as needed

•          4 tablespoons neutral oil, like corn or canola

•          Salt and pepper

•         2 tablespoons slivered garlic

•          ¼ teaspoon cayenne pepper, or to taste

•          1 cup ketchup

Methods:
Toss the chicken with flour, salt and pepper so that it is lightly dusted. Put 2 tablespoons oil in a large skillet, preferably nonstick, and turn on high. When oil is hot, add the chicken in a single layer.

When the chicken browns on one side, turn it and cook until just about done. This will take 5-10 minutes depending on the size of your chicken chunks. Remove the chicken and turn off the burner for a moment. to allow the pan to cool slightly. Add the remaining oil to the pan and turn heat to medium high. Add the sliced garlic and cayenne pepper and cook for about 2 minutes. Add the ketchup and stir; cook until the ketchup bubbles darkens slightly. Return the chicken to pan and coat with the sauce.