We’ve been eating a home a lot more lately. Which means, when we’re craving specialty food, we have to make it ourselves, while trying to use up the left overs.We had left over onions and green peppers from grilling and decided to try our hand at sweet and sour chicken adapted from this recipe. It was amazing. Right up there with the Kung Pao. Flavorful and even better easy.
Ingredients:
3 tablespoons soy sauce
1 tablespoon sherry wine
1 egg
1/4 teaspoon pepper
1/4 teaspoon garlic powder (you can use fresh too)
1/4 cup cornstarch
1 lb boneless skinless chicken breast, cut into 1-inch pieces
2 cups vegetable oil
1 (15 ounce) can pineapple chunks (we used a bigger can and be sure to save the juice!)
2 tablespoons cornstarch
1/2 cup sugar
1/4 cup ketchup
1/4 cup vinegar
1 tablespoon soy sauce
1 medium green pepper, cut into 1-inch pieces
1 onion, cut into 1-inch pieces
Directions:
Mix together first 6 ingredients. Add chicken; coat well. Heat oil in skillet over medium-high heat. Fry chicken until lightly browned (we skipped this since we velveted the chicken). Removed chicken; drain. Drain pineapple, reserving liquid. Add enough water to juice to make 1 cup (if you used a larger can of pineapple, you should have one cup of juice from the can and won’t need the water). Add the cornstarch, mixing well. Combine pineapple juice mixture and next 4 ingredients in a medium saucepan. Bring mixture to a boil. Stir green pepper, onion and chicken into sauce; cook until thoroughly heated. Serve over rice.
My opinion:
I know what you’re thinking, will this sauce really taste good? It has ketchup for goodness sake! I promise, you it will not only taste good, but be delicious. I like this dish so much better than the one at our favorite local Chinese place. Especially without the breading. One of the secrets is not to cook the green peppers too long. You want them to still be bright green, not dull green. Next time, we might add a dash or two of chili peppers to make it a bit spicy. Yum!