Sweet & Sour Chicken with Rice

I’ll skip the whole part where I tell you about how awesome this recipe is and how it works well with our family dynamic and blah, blah, blah…. Here’s what you came for:

 

 

INGREDIENTS

2 cups cooked rice (or honestly however much you want. It’s rice, it’s your side dish, go crazy)

1 lb chicken breast, cut into 1/2 inch cubes

1 small green pepper, seeded and cut into 1 inch cubes

1 can pineapple chunks, do not drain.

2 carrots, peeled, roll-cut and blanched in boiling water for 3 minutes

1 onion, diced into 1 inch pieces

1/2 cup cornstarch

1/2 cup oil (for frying chicken)

1 Tablespoon oil (for stir fry)

1 Tablespoon sesame seed

FOR MARINADE

1 Tablespoon cornstarch

1 egg yolk

1 Tablespoon soy sauce

1/4 teaspoon garlic powder

FOR SAUCE

1/3 cup vinegar

1/3 cup sugar

1/3 cup ketchup

1 teaspoon kitchen bouquet

1/2 cup cold water

1 teaspoon salt

1 teaspoon sesame oil

2 Tablespoons cornstarch

 

THE METHOD

1. Combine all ingredients for marinade, add chicken breast and refrigerate for 30 minutes.
2. Combine sauce ingredients, and set aside to use later.
3. Heat 1/2 cup oil in a wok; while heating, coat chicken pieces with corn starch. Fry chicken until cooked through, drain and set chicken aside on paper towel to absorb the excess oil.
4. Discard the used frying oil and clean wok. Add 1 Tbs oil. Stir fry onion, add in pineapple with juice, green pepper and carrots. Bring to a boil and stir in sauce mixture. Stir constantly until sauce thickens.
5. Turn off heat and add the fried chicken back into wok. Heat through.
6. Garnish with sesame seeds and serve with rice.

 

You may also like to serve this with steamed brocolli! Yum.

 

 

 

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