Tuesday, October 30, 2012

VERY FAST and EASY Sweet and Sour Chicken - 52 Chicken Recipes

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Fast and Easy and just one pot dinner in minutes ...

Well, two pots, one for the rice... And actually three dishes if you count a little bowl for a Corn Starch slurry... And I used a mini chopper to make some pineapple juice Slurry... And does a cutting board count when talking about a one dish meal???

But it is Fast and VERY easy and unbelievably good!  The secret is to use a real fresh Pineapple.  i have made this dish with canned pineapple, and while OK, the difference is very noticeable.  Use the fresh and real.  In this recipe it makes a difference.

My sauce does not contain any Soy Sauce, ketchup or tomato, so it may not look like it came from a fast food Chinese restaurant.  But it does have plenty of layers of flavor, naturally sweet with the pineapple and naturally sour from the Rice Wine vinegar.  Dare I say better than take out (you betcha).

OK... here's what I did...

Sweet and Sour Chicken

  • 2 TBS Olive Oil
  • 1 Medium Onion, LARGE Dice (about half dollar size pieces)
  • 1 Medium Red Pepper, LARGE Dice (about half dollar size pieces)
  • 1 Medium Green pepper, LARGE Dice (about half dollar size pieces)
  • 1/2 Fresh Pineapple, cored, sides sliced off and meat cut into LARGE Dice (about half dollar size pieces)
  • 1/4 Fresh Pineapple, Cored, Sides sliced off and pureed in a mini chopper to juice
  • 1/2 Cup Chicken Stock
  • 1/2 Cup Brown Sugar
  • 1/2 Cup Rice Wine Vinegar
  • 4 TBS Corn Starch
  • 4 Tbs Water
  • 1/2 Rotisserie Chicken, about 3 cups, meat removed, LARGE Dice (about half dollar size pieces)
  • Serve over Rice
Cooking Directions
  1. In a large Frying Pan or Wok, Heat Olive Oil to just before smoking.
  2. Add Onions and saute until soft, about 4 minutes
  3. Add Peppers and continue to saute another 4 minutes
  4. Add Pineapple and Pineapple juice and stir
  5. Add Chicken Stock and stir
  6. Add Sugar and Rice Wine Vinegar and stir some more
  7. Add Chicken and once again... Stir
  8. Finally, in a separate small bowl, mix the Corn Starch and water to make a slurry. this will thicken the sauce and help it to stick to the chicken and vegetables
  9. Add Slurry to Wok and stir. Continue to stir over heat until everything begins to steam
  10. Serve over hot rice and ENJOY!!!
Not your standard take out Sweet and Sour dish.  The sauce is clinging to the vegetables and chicken, but the dish is not over sauced... just flavored.  The real star is that hot pineapple with the sauce.  Again, works with canned pineapple but there is just nothing like the taste and texture of the fresh!!!


This recipe has been added to my growing list of "52 Uses For a Rotisserie Chicken"  (Now close to 100!)...I am so confused... $5.49 for a fully cooked, fully seasoned Oven Roasted, Rotisserie Chicken. Yet shop in the raw meat department and most raw chickens are at best $8 each and usually far closer to $10. Anyone have an answer??? Me either. So, I can either rail against the machine, or learn to embrace the beauty that is the $5 chicken! In this pin are recipes I have made, and recommend. MORE than 52 (I just can't stop)..
You get the idea.  From Scratch Pizza to Chinese Take Out recipes, Lots of Soups and Chili... Appetizers to Main Courses (Still can't find a dessert, but I am looking).  More than enough ideas for that store nought bird to shine with just a little extra work


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