This week, based on a previous posting, I was asked for my current favorite recipe for Sweet and Sour Chicken.
This recipe is very simple, but has so much flavor. This is the recipe that I found in my very first cookbook that I ever purchased: "Betty Crocker's: Everything You Need To Know To Cook." I first made this meal the first year I was married ... probably the first month! It has been a favorite ever since (but I would not deem this as the perfect Sweet and Sour Chicken).
Sweet and Sour Chicken
Serves 5 (1 cup servings) Calories 240 per serving
15 1/2 oz can of pineapple chunks in juice (reserving 1/3 cup juice)
1 Tablespoon cornstarch
3 Tablespoons white vinegar
1 Tablespoon honey
1 Tablespoon vegetable oil
1 pound boneless, skinless chicken breast halves, cut into 3/4 inch pieces
1 Tablespoon vegetable oil (yes, this is a repeat)
1 medium green pepper, cut into 3/4 inch pieces
1 medium onion, sliced
2 medium carrots, coarsely shredded (approx. 1 1/4 cups)
Mix 1/3 cup pineapple juice, the cornstarch, vinegar and honey.
Heat wok over high. Add oil and stir-fry chicken until no longer pink. Remove chicken and keep warm. Add the remaining 1 Tablespoon of oil to the wok and stir-fry peppers and onion for about 1 minute. Add cornstarch mixture and carrots to wok. Cook and stir for about 1 minute until sauce thickens. (Tip, if you want your veggies softer, cook them all at the same time and cook until tender, then add the sauce mixture)
Stir in pineapple and chicken and heat thru.
*** I like to serve this over brown rice and with some mandarin oranges.