Sweet and Sour Chicken

Saturday, August 14, 2010

What a hit this was today!

6 pcs chicken breasts, diced or sliced, stir-fry sized
1/4 cup Low sodium soy sauce
4 tbsp Sesame oil
Handful of chopped garlic
Sprinkling of chopped ginger

1 cup tomato ketchup
1 cup orange juice
1/2 cup brown sugar
1/2 cup pineapple juice (if using canned pineapples)
4 tbsp plum sauce
1 tbsp rice vinegar
2 tbsp apple cider vinegar
1 tbsp worcestershire sauce

4 tbsp chopped garlic
1 tbsp chopped ginger
2 large onions, diced
2 or 3 paprika, red and green
2 cups pineapple chunks
6 tbsp cornstarch
1/4 cup cold water
3 stalks scallions, sliced

1. Marinate chicken in the sauces half an hour or overnight in the fridge.
2. Heat oil in a pan, half an inch high, then saute the chicken till just done. Do not overcook. May need to do this in a few batches.
3. Let the cooked chicken rest in a napkin lined dish to absorb the excess oil.
4. In the meantime, prepare the sauce. Since I always eyeball the quantities, taste and adjust accordingly.
5. After chicken is done, discard the oil, leaving just about 3 tbsp to stirfry.
6. Add garlic and ginger to the oil, stir till fragrant.
7. Add the white parts of the scallions and the onions, stir for a minute or two till soft.
8. Pour the sauce in along with the paprika and pineapple.
9. Cover with the lid and let it boil.
10. Mix cornstarch and water, then add to the boiling sauce.
11. Reduce heat, add cooked chicken, the rest of the scallions and serve!

Even G was impressed! Now if only I can repeat it!

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