Monday, September 9, 2013

UPDATED Sweet and Sour Chicken with Rice Recipe- Easiest Recipe Thus Far!

Okay, I finally found a recipe that I really really like. It was the easiest one to make so far, the clean up was super quick and the food tasted very yummy!

I will post the recipe and the photos tonight to update. I was super busy over the weekend and gone for most of the day both Saturday and Sunday but managed to make dinner one of the nights! Was out of town on Saturday out on a boat so we ate a lot of snacks and sandwiches during the day. When we got off the boat then we just ended up eating at a restaurant before heading home. I didn't think I could wait the hour long drive back to then cook and eat at home. Even though we had quick to make spaghetti. 

It happens.

If you try any of the recipes this would be the one to try, but you have to like sweet and sour sauce and pineapples. If that isn't your thing, then I would have to say try it with something else. I will be working on this recipe in the future with other ingredients but the ones I found and used so far are really good! You even make the sauce yourself!


Sweet and Sour Chicken with Rice Prep Time: 10 min Cook Time: 20min Clean up: 10-15min
2 tablespoons vegetable oil
2 boneless chicken breasts, sliced into strips
Salt and pepper
1/2 of a chopped red pepper
1/2 of a chopped green pepper
3 ribs of celery (a.k.a stalks of celery)
4 teaspoons cornstarch, mixed with 4 teaspoons water
1 16 oz canned pineapple chunks, drained with 1/2 cup reserved juice
3 tablespoons light brown sugar
3 tablespoons rice vinegar
1/4 cup chicken stock

1. In a large non-stick skillet, heat oil over medium high heat. At the same time start to cook your long grain white rice or other favorite. Season chicken and add to the pan, when almost cooked through, remove and cut into strips and then continue to brown the chicken. Remove the browned chicken and place onto a plate. 
2. Add red and green peppers to the pan and cook for 1 minute. Then add the pineapple chunks, juice, sugar, vinegar and chicken stock and bring to a simmer. Simmer until sauce begins to reduce, wait only about 2-3 minutes otherwise you wont have much sauce.
3. Stir in cornstarch mixture and bring liquid to a simmer. Stir in chicken strips and cook for another 5 minutes. Serve over white long grain rice.

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