September 13, 2006

Sweet and Sour Chicken (or meatballs or pork etc...)

Sweet and Sour Chicken

You will need chicken cut into cubes (about 3-4 cups). I will often buy chicken breast and cut them into strips and then bite size pieces. I use those industrial kitchen meat cutting scissors for this but you could cut it with a knife if you want. I cut them and then set them aside for a few minutes while you prep the rest...

1 bell pepper rough chopped or diced
1/2 onion small dice
olive oil (you could use canola, safflower, coconut oil or any oil of choice)

add olive oil to wok or skillet and heat then add the bell pepper and onion to saute until just turning soft.

Add the chicken and cook all together until chicken is thoroughly cooked. You can add the pepper and onion after the chicken is cooked if you want and I will often do that, too. I just like the flavor of the veggies on the chicken at the beginning.

While chicken is cooking you can mix the sauce...

1 can (20 ounces) pineapple chunks
1/3 cup water or so
3 Tbsp. vinegar (I use apple cider or rice vinegar)
1 Tbsp. soy sauce (I leave this out because of allergies and just add a pinch of salt to taste instead)
1/2 cup packed brown sugar
3 Tbsp cornstarch

Drain the pineapple, reserving the juice. Set pineapple aside. Add a bit of water to the juice just to bring it up to one cup of liquid total. Pour into mixing bowl and add 1/3 cup water, vinegar, soy sauce, brown sugar and cornstarch and stir it until it is smooth. Once the chicken is fully cooked I pour this liquid mixture and the drained pineapple into the skillet with the chicken and cook until the liquid is thickened and let it simmer for a few minutes more. We eat this over rice, couscous, millet or quinoa.

You can substitute other meats for the chicken, such as cubed or chopped pork pieces or small meatballs. Be creative with it and find what you like best.

This recipe feeds about 6 people. I will often make a double batch for leftovers for lunch the next day. It is great leftover, too.

I have played with the recipe and done a lemon chicken instead with lemon juice instead of pineapple juice and it is quite good, also. I did the lemon one last night and here is how it turned out... (a little washed out looking from my camera flash but it really has a nice golden tint to the glaze)

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