Thursday, November 1, 2012

Sweet and Sour Chicken

This is one of those recipes I found on Pinterest. The original may be found here. I tweaked it by adding vegetables. One of our favorite Chinese restaurants in Springfield was Hong Kong Inn, and they put pineapple, peppers, and possibly onions (I can't remember!) in their sweet and sour chicken. It was delicious. I haven't found a Chinese restaurant here that compares. And then I made this recipe.

We may never eat out for Chinese again.

Start off cooking your rice. I used Bob's Red Mill Brown and Wild Rice blend. This takes about 45 minutes to cook properly.

Sweet and Sour Chicken
3 boneless skinless chicken breasts, cut into 1" pieces
1 c cornstarch or flour in a ziplock baggie
2 eggs beaten in a bowl
2-3 bell peppers, or about 6 mini peppers, cored, seeded, and julienned

Heat a skillet with about 1/3 c vegetable oil in it.

Put a handful of the chicken into the ziplock baggie and shake it to coat. Then put several pieces in the egg to coat.

Cook the chicken until lightly browned. You'll probably want to coat and cook in several batches.

Put the chicken in a 9x13 pan.

In a separate skillet, saute the peppers in some olive oil until tender. Place on top of the chicken.

For the sauce, mix together:
3/4 c sugar
1/4 c ketchup
1/2 c white vinegar
1 Tbsp soy sauce
1 tsp garlic powder

Then pour over the chicken mixture. Bake at 350 for 15 minutes.

Serve over the rice.

Next time, I'll add canned chunk pineapple and about half an onion, sauteed.

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