I♥Food4Thought » Sweet & Sour Chicken

Friday, February 12, 2010

Sweet & Sour Chicken

Posted by CB / 1 comment » / Recipes, chicken

Warning! Foodie guilty pleasure admission. *deep breath*

I like Chinese take out.

I’m talking greasy, sitting under a heat lamp for who knows how long, comes in a styrofoam box Chinese food. I think Hubs and I eat at our favorite Chinese place like 1x a week when Wifey (thats me!) is too ~~lazy~~ busy to cook b/c she’s working on plans to take over the world.

Whew! Glad I got that off my chest.

Last night I was craving sweet and sour pork but really didn’t wanna get in my car and drive anywhere. Now that is lazy folks! Too lazy to drive to have someone else cook for me. But then it hit me. There it was on the counter. Just calling at me. The Steamy Kitchen by Jaden Hair.

*light bulb*

Please oh please have sweet and sour pork recipe, I thought while flipping through the book. And there it was. I suddenly heard mini finger violins. Sweet and sour chicken. Not pork but I’ll live. My husband likes chicken better anyways. Healthier too right?

I served with brown rice and diet cokes. Mmm…

Who remembers the old Coca Cola slogan?? ♪♫“I’d like to buy the World a Coke.”♪♫

Someone better speak up before I start feeling old. And now who has it stuck in their head?

Sing it with me now.

Sweet and Sour Chicken

Recipe from The Steamy Kitchen Cookbook by Jaden Hair
Makes 4 servings

Ingredients:

1 egg white
2 tsp cornstarch
1/2 tsp salt, divided
1 lb boneless skinless chicken thighs or breasts, cut into 1" chunks (I used 2 frozen chicken breasts, thawed)
1-10oz can pineapple juice, reserve juice (I used 1-8.25oz can)
1 tsp grated fresh ginger
1/4 cup white vinegar
1/4 cup ketchup
2-3 tbsp brown sugar (I used 3 tbsp)
2 tbsp high heat cooking oil (I used peanut oil)
1 red bell pepper, cut into 1" chunks
1 yellow bell pepper, cut into 1" chunks
2 stalks green onion, chopped, garnish

Instructions:

In a large bowl, combine egg white, cornstarch and 1/4 tsp salt. Add chicken chunks and coat evenly with egg white mixture. Set aside. Let sit at room temperature for at least 15 minutes.

While chicken is "marinating", whisk together 1/4 cup pineapple juice, ginger, vinegar, ketchup, brown sugar and last 1/4 tsp salt.

Set up a large saute pan or wok over high heat. (I used a pan.) When a bead of water sizzles and evaporates on contact, add 1 tbsp of oil and swirl to coat pan. Throw in the red and yellow bell peppers and cook for about 2 minutes. Remove from the pan or wok and set aside in a small bowl. Wipe the pan down with paper towel. (Be careful! It's hot!)

Return the pan to stove on high heat. Do the water drop test again before adding 1 tbsp of oil and swirl to coat pan. Add chicken chunks so they are flat in a single layer and let fry untouched for 1 minute. Flip and fry the other side for an additional 1 minute. The chicken will still be slightly pink in the middle.

Return the cooked bell peppers to the pan, add pineapple chunks and pineapple juice mixture and let simmer for 1-2 minutes until chicken is cooked through.

ENJOY!

Husband rating: A+
He’s not a fan of bell peppers. He’s more of a broccoli or asparagus man but he raved about this dish. He loved how juicy and tender the chicken was with the sauce and peppers.

Wifey rating: A+
So FRIGGIN good. It’s not like take out where the sweet and sour sauce is usually very thick and sickening sweet (which I love but it can’t be good for your arteries). I agree with Hubs. The chicken is tender and juicy. Yum! I have a feeling we won’t be getting Chinese take out as often now.