Wednesday, May 21, 2014

Sweet & Sour Chicken

Sweet & Sour Chicken
I don't know what's more toddler friendly than sweet and sour chicken. Honestly. It's sweet, it's tangy and it's saucy. God, I love this stuff. K just goes for the pineapples. He'll eat a couple of peppers, but then spit them out cuz he likes the pineapples more. It's almost impossible to get him to eat anything other than the pineapples if he feeds himself. Can't blame him. They are pretty darn sweet. Fresh all the way!

Sweet & Sour Chicken
(serves 4)

  • 2 boneless skinless chicken breasts, thinly sliced
  • 1 medium bell pepper, chopped
  • 1 1/2-2 cups fresh pineapple chunks
  • 1 small onion, thinly sliced
  • 1/2 inch knob of ginger, minced
  • 2 garlic cloves, minced
  • 2 Tbsps cornstarch, divided
  • 1/4 cup soy sauce, divided
  • 1/2 cup water
  • 1/4 cup white vinegar
  • 4 tsps sugar, divided
  • 1/4 cup ketchup
  • 1 green onion stalk, cut into 1 inch pieces
  • 4 tsps canola oil, divided

  1. In a medium mixing bowl, mix together 1 tablespoon of cornstarch, 2 tablespoons of soy sauce, 1 teaspoon of sugar, and 1 teaspoon of canola oil. Toss in chicken and marinate for 10-15 minutes.
  2. Heat up the wok over high heat. Add remaining canola oil. Once the oil shimmers, add chicken to cook in one layer. Once one side is browned, turn the chicken slices over to start cooking on the other side while you add ginger, garlic and onions. Stir the mixture and let it cook while you put the slurry together.
  3. In a small bowl, dissolve the remaining cornstarch in water, remaining soy sauce, and vinegar. Add to the mixture in the wok.
  4. Toss in bell peppers and pineapples. Add ketchup and the remaining sugar. Mix well. Cover and let it cook for a few minutes until the peppers are tender crisp and the chicken is cooked through.
  5. Taste and add more ketchup if needed. Toss in green onion.
  6. Serve with white rice and soup.

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