Friday, November 9, 2012

Ms. Attitude's Sweet & Sour Chicken

I can't take all the credit for this delicious recipe.  I found this one in the Taste of Home Almost Homemade Cookbook.  I have to tell you, I love the Taste of Home cookbooks.  They are my favorite.



Below is the recipe.  Like I said, I modified it a little and that turned out to be a great decision.

Ingredients

  • 1 medium green pepper, cut into 1-inch pieces  (I added red pepper too)
  • 1 small onion, thinly sliced  (I don’t like onions, so I used 3 cloves of crushed garlic)
  • 1 tablespoon canola oil
  • 1 can (20 ounces) unsweetened pineapple chunks (my pineapple was crushed, but still worked)
  • 3 tablespoons white vinegar  (I used lemon juice)
  • 2 tablespoons soy sauce
  • 2 tablespoons ketchup
  • 1/3 cup packed brown sugar
  • 2 tablespoons cornstarch (flour is better to me)
  • 1 package (12 ounces) frozen popcorn chicken (My recipe used 3 skinless chicken breasts)

Directions

  • In a large skillet or wok, stir-fry green pepper and onion in oil for 3-4 minutes or until crisp-tender. Drain pineapple, reserving the juice in a 2-cup measuring cup; set pineapple aside. Add enough water to the juice to measure 1-1/3 cups; stir in the vinegar, soy sauce and ketchup.
  • In a large bowl, combine brown sugar and cornstarch. Stir in pineapple juice mixture until smooth. Gradually add to the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Add pineapple. Reduce heat; simmer, uncovered, for 4-5 minutes or until heated through.
  • Meanwhile, microwave chicken according to package directions. Stir into pineapple mixture. Serve immediately. Yield: 4 servings.

I topped mine with crushed red pepper and served over white rice.
 
PS--The serving sizes are big!
 

 
 
I have always liked Sweet & Sour Chicken, and now that I know how to make it, I think it will become a regular menu item.  I do not recommend eating this anywhere near a dog.  Eat where they cannot see your food because they will then stare at it the whole time you eat.

1 comment:

Lin said...

Yum! Thanks for sharing this recipe with us. I'm definitely going to be making this soon.