Tuesday, January 17, 2012
Sweet and Sour Chicken
Just the same, I came across this recipe for Sweet and Sour Chicken... Which happens to be the only dish I'll eat at a Chinese restaurant because I love the way the sauce makes my rice pink (sometimes hot pink), and the veggies. The chicken is neither here nor there, but I LOVE SWEET AND SOUR!
LOTS of Veggies! Such as...
10 oz of sugar snap peas
2 bell peppers
2 celery stalks
10 baby carrots
1 can water chestnuts
1 can pineapple chunks
and I was going to add Manderin Oranges, but changed my mind last minute.
Plus, two pounds of teriyaki chicken breast. I get this pre-cooked from Fresh and Easy. The original recipe calls for you to bread and fry, but I wanted less fat, so I chose this as an easy alternative.
The sauce was ridiculously simple, too - why have I not made this before?!?!
1 C sugar - could probably cut this back more
1/2 C ketchup
3/4 C cider vinegar
1 T Worcestershire sauce (or soy sauce)
2 T garlic powder - could probably cut this back to
1 1/2 T.
I mixed up the sauce, wok-ed/fried the veggies in about 1 T of olive oil, added the chicken and poured the sauce over the top. I waited until everything was heated through and then served it up with Jasmine rice. If it were up to me, I'd almost double the sauce, but I LOVE S&S, so that's a personal preference. Thomas loved the meal, and the vinegar in the sauce helped to clear his cold-riddled head long enough to enjoy the meal. Perfect all around. Plus, it was so simple and took very little time. Thomas thought I should have breaded the chicken, but when he tasted it, he said it played well, so no breading/frying for this girl!