Hope y’all are having a good Wednesday and enjoying the crisp fall weather! I’m sharing today’s recipe a little later than I had planned after having one of those mornings. I was shocked to discover our car wasn’t in its parking spot early this morning as I was leaving for work. I had no choice but to walk to work, phoning Joe with the news that our car had been stolen. After he did a sweep of the garage and found no car, he called the police who suggested he try the tow yards. Lo and behold, Joe located the car at a nearby towing place within minutes. Apparently our lovely apartment complex had the car towed because they failed to see my parking permit.
Sweet hump day surprise.
In the grand scheme (and the events of this week in DC definitely make one reflect on grand scheme) it was just an annoyance and I’m relieved the car wasn’t stolen.
On a happy note, I’m excited to share this sweet and easy recipe. I guarantee it will take you less time to make than my morning adventure to the tow yard. Sweet and Sour Chicken is an addition to my take-out, fake-out repertoire which so-far includes Chicken Fried Rice, Crockpot Cashew Chicken and Chicken and Broccoli. When I was growing up, sweet and sour chicken was my all time favorite Chinese takeout menu item. This is a grown-up version without breaded and deep-fried chicken and with less sugar. Frozen pineapple works great but you could use canned, just drain the juice first, or fresh fruit if you like. Serve over rice or alone as I did. The cornstarch is a great thickening agent to get that takeout-sauce consistency.
What to buy (serves 2-3):
- 1 and 1/2 – 2 pounds chicken tenders, cut into bite-size pieces
- 2 tablespoons canola oil
- 2 tablespoons cornstarch
- 2 tablespoons brown sugar
- 1 tablespoon lemon juice
- 3 tablespoon soy sauce
- 1/4 cup cider vinegar
- 1/4 cup ketchup
- 1/2 teaspoon garlic powder
- 1 tablespoon ginger paste
- 1/4 teaspoon pepper
- 1 tablespoon Sriracha (optional)
- 2 cups frozen diced pineapple (you could also use canned or fresh)
- 2 medium carrots, sliced
- 1 red bell pepper, diced
What to do:
- in a small bowl, combine cornstarch, brown sugar, lemon juice, soy sauce, vinegar, ketchup, garlic powder, ginger, pepper and Sriracha until smooth and set aside
- in a large skillet, stir-fry the chicken in 2 tablespoons oil for 4-5 minutes over medium-high heat until no longer pink, cut heat to medium and add carrots, pineapple and peppers, stirring to cook for another 4-5 minutes
- pour sauce mixture into skillet on top of chicken mixture and stir to combine, serve hot