Sweet &
Sour Chicken
Today I am making Sweet
& Sour Chicken a recipe that I found 22 years ago and lost. My family loved
this recipe because it tasted as good as what they could get at a restaurant.
It was originally in a
magazine and published by minute rice in 1990.
I found it in the old
recipe file last week and decided I would make it today.
Right now it’s cooking
on the stove and thickening up.
I am cooking it
early because my knee is still healing
and I find if I make the meal early in the day I can do it without a lot of
pain in my knee. Plus Sweet & Sour is even better when reheated as far as I
am concerned.
Here is the recipe if
you would like to give it a try:
Sweet & Sour Chicken
1 pound of chicken
boneless & skinless cut up in cubes
Oil for cooking
½ cup Green pepper cut in strips
½ cup Red pepper cut in
strips
1 cup carrot strips
1 garlic clove minced
1 Tablespoon of
cornstarch
¼ cup of soy sauce
1 18oz can of pineapple
in juice
3 tablespoons of vinegar
2 tablespoons of brown
sugar
½ teaspoon of ground
ginger
Directions
Brown chicken in skillet
Then add peppers and
garlic and cook for a couple of minutes
Add corn starch to the
soy sauce then to the pan.(I add Wondra flour out of habit. My sister in law
back then did not like the taste of corn starch so I substituted it so she
could enjoy the meal too.)
Add remaining
ingredients and bring to a boil
All to cook on simmer
until desired thickness is reached and the flavors are well blended.
Serve over rice.
The rice is done now and its time to give it a try.
This is a great recipe.
The flavors are full bodied with the sweetness of the brown sugar blending
perfectly with the vinegar and enhanced by the remaining flavors.
I only added one chicken
breast to the pan. I want to make it again in a couple of days and add pork
instead.
It’s up to you if you
want to do this.
If you like sweet and sour chicken give this a try. I think it will become a favorite.
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