Do you enjoy Chinese take-out? Then you might try making it at home.
Sweet & Sour Chicken
Last night I made Sweet & Sour Chicken for supper. It’s a favorite of ours. Well, I should say a favorite for my husband and I, as the children are not wild about it, but they eat it anyway.
For this recipe, I begin by chopping three differently colored bell peppers, a red onion, garlic, and lots of ginger. Normally I cheat with the ginger by buying that tube of “freshly” chopped stuff in the grocery store, but this time I went through the labor of peeling and chopping it.
If you’ve never cooked with ginger, your nose is in for heavenly bliss. It smells so good. It’s sort of like freshly squeezed lemon. Both have lovely, distinct fragrances.
Anyway, after chopping the vegetables, I then chop up my chicken, which I prefer to be slightly frozen because it’s easier to chop and not as slimy. Then I throw everything into a pan and sauté it all with some olive oil.
While that’s cooking, I mix up the sauce which consists of vinegar, soy sauce, sugar, and corn starch. When the chicken is cooked, I pour the sauce over it all and let it simmer for a couple of minutes. Then it’s done and ready to be served with rice, which I failed to mention ought to be cooking at the same time. (Actually, the rice takes longer to cook because I use organic, brown rice that requires about 45 minutes.)
Sweet & Sour Chicken Recipe
4 Chicken Breasts, Chopped
3 Bell Peppers, Chopped
1 Onion, Chopped
3 Garlic Cloves, Minced or Pressed
2-inch Piece of Ginger, Peeled & Minced
1/4 C White Vinegar
1/4 C Soy Sauce
1/4 C Sugar
1 Tb Cornstarch
Sauté chicken, peppers, onion, garlic, and ginger in oil until chicken is done. Add Sauce mixture and cook a few more minutes until it thickens. Serve over cooked rice.