January 21, 2013

Sweet and Sour Chicken Stir Fry

Highly recommended from the kitchen of my Momma

Sweet and Sour Chicken:

1/2 - 1 lb. chicken, chopped to bite size pieces
1 egg
1/4 cup flour
1 1/2 t. salt
2 T. chicken stock
1/4 - 1/2 cup peanut oil
1 bell pepper, large chopped (any color, we used red)
1 small to medium onion chopped
A few carrots, coined (about 1/4 inch thick)
1 can chunked pineapple (save the juice!)
1/2 cup diced tomato (drained if canned)
1/4 cup apple cider vinegar
1/2 cup brown sugar
1 T cornstarch

Breading: wisk 1 egg, 1/4 cup flour, 1/2 t. salt and 2T chicken stock. Let sit 10 minutes.

Sauce: mix 1/4 cup apple cider vinegar, 1/2 cup pineapple juice, 1/2 cup brown sugar, 1T cornstarch, 1T water and 1 t. salt. Bring to a boil, stirring constantly, reduce heat and let simmer for at least 5 minutes.

Instructions: Prep breading, chop veggies and the start the sauce. (This just helps the timing work out). Coat chicken bites in breading mix and fry in hot peanut oil in a large saucepan or wok. Do this in batches so that the chicken doesn't stick to each other. Let sit on paper towels after they're cooked. When finished, add pepper, onion, pineapple and carrot. You can add any other veggies you like too - I may add snap peas in the spring when I can get them cheaper :) Cook about 3 minutes and then mix in the sauce.  Let this sit about 5 minutes (if you use instant rice like us, now is the time to start it) and then add in the diced tomatoes. Mix together and let sit 3 minutes or so. Serve with rice. Feeds about 6 people. 


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