Wednesday, July 18, 2012

Sweet and Sour Chicken

Another great Pinterest find! I changed up the original recipe just a little and Jason loved it! He asked for it to be in 'our rotation'. (that's a pretty big deal, btw.) He suggested that I add peppers and pineapple to the sauce next time. Why didn't I think of that!? I served it with steamed rice, broccoli and my homemade veggie egg rolls.

Sweet & Sour Chicken
Serves 2

2 chicken breasts, cut into one inch pieces
1/4 cup grape seed or olive oil
1 egg, beaten
1/4 - 1/2 cup flour
1/4 - 1/2 cup cornstarch
Salt and pepper
3/4 cup granulated sugar
1/4 cup ketchup
1 tbsp soy sauce
1/2 cup apple cider vinegar
1 tsp garlic powder
1/4 tsp red pepper flakes (optional)
1 cup chopped pineapple
1 cup chopped bell pepper

1. Preheat oven to 375. Coat an 8x11 baking dish with cooking spray. In a medium bowl, combine sugar through red pepper flakes and whisk until combined. Pour just enough of the sauce to coat the bottom of the prepared baking dish. Add pineapple and bell pepper to bowl; set aside.

2. Heat oil in large skillet. Place flour, egg and cornstarch in shallow dishes; season cornstarch with salt and pepper. Working in batches, dip the chicken into the flour, egg, then cornstarch. Carefully place chicken in oil and brown both sides. After chicken is browned, but not cooked through, place in baking dish.

3. Once all the chicken is browned, pour the remaining sauce over the chicken and bake for 35-40 minutes, flipping once or twice. Serve over steamed rice and enjoy!

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