Easy sweet and sour chicken
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Easy sweet and sour chicken
  Easy    Sweet    Chicken    Poultry  
Last updated 6/12/2012 12:53:43 AM. Recipe ID 15571. Report a problem with this recipe.
[an error occurred while processing this directive]

      Title: Easy sweet and sour chicken
 Categories: Poultry, Usenet
      Yield: 2 Servings
      1 lb Chicken breast,
      1 t  Ginger, chopped
      1    Egg white
    1/2 t  Salt
      2 t  Cornstarch
    1/2 c  Vegetable oil
           -(peanut oil is best,
           -but sunflower is
           -good, too)
      1    Green (bell) pepper
      6    Carrots
     12 oz Pineapple chunks, canned
           -(drained, but reserve
           -about 1/2 cup of
           -the juice)
      2 t  Sherry
      2 t  Light soy sauce
      1 T  Vinegar
      1 t  Sugar
      1 T  Cornstarch
      1 t  Salt
  Cut up the chicken into bite-sized chunks.  Combine ginger, egg white,
  about 1/2 teaspoons each salt and cornstarch, and about 1 teaspoon
  oil. Add the chicken chunks and stir until the chicken is well-coated.
  Wash green pepper.  Discard seeds and stem.  Cut into strips about 1
  x 1/4 inches.  Peel carrots.  If they are thick, cut in half
  lengthwise.  Cut diagonally into pieces about 1 inch long.  Cook the
  carrots in boiling water for 3-5 minutes, depending how crunchy you
  like your carrots.
  Drain pineapple chunks, saving about 1/2 cup of the juice.  Prepare
  the sweet and sour sauce by mixing sherry, soy sauce, vinegar, sugar,
  reserved pineapple juice, about 1 tablespoon cornstarch, and about 1
  teaspoon salt. Stir well and set aside.
  Heat about 3 tablespoon of oil very hot in a wok or deep cast iron
  pan. Peanut oil is best since it has a high smoking point.  Stir-fry
  the chicken by putting a small batch (e.g., 5 pieces) of the cubed
  chicken in the wok and stirring continuously until golden brown.
  Remove to a dish. Repeat until all the chicken has been cooked,
  adding small amounts of oil as it gets used up.
  Heat about 1 tablespoon oil in an empty wok.  Stir fry the parboiled
  carrots and the green pepper for 30 seconds. Add the chicken and the
  pineapple chunks to the vegetables in the wok. Stir 1 minute or until
  well mixed and reheated. Add sweet and sour sauce to wok. Stir until
  Serve with rice.  I serve this recipe to company all the time and am
  amazed at how many people don't realize that you can cook Chinese
  food at home. It is always a big hit. The recipe works equally well
  with lean pork, tofu cubes, or soy beans instead of the chicken.
  *  A nice Chinese dinner you can make at home -- Don't forget to start
  cooking the rice so it will be done at the same time as the chicken.
  : Difficulty:  easy.
  : Time:  45 minutes.
  : Precision:  measure the sauce ingredients.
  : Andy Tanenbaum
  : Dept.  of Math and Computer Sci., Vrije Universiteit, Amsterdam,
  HOLLAND : ast@cs.vu.nl   seismo!mcvax!cs.vu.nl!ast

Didn't find the recipe you were looking for? Search for more here!

Web thcbbs.com
[an error occurred while processing this directive]
Recipe ID 15571 (Apr 03, 2005)

[an error occurred while processing this directive]