It is very rare that a recipe comes my way that ends up in the weekly rotation for dinner meals. Thanks to The Everything Chinese Cookbook by Rhonda Lauret Parkinson (which I love!) I have come up with the perfect easy-to-make yet also super tasty sweet and sour chicken dish. Of course I had to play with the recipe and make it my own and I am so excited to share it with you!
Cut 1 1/2 cup chicken breast chicken into bite-sized pieces. I like to let it steep in some mirin but it is not essential.
Mix together 3/4 cup pineapple juice, 2 tbsp rice vinegar, 1 tbsp soy sauce and 2 tbsp sugar.
Cut 1 cup of peppers into bite-sized cubes.
Add oil to preheated skillet. When hot add chicken. Stir-fry until changes colour and nearly cooked through. Remove from pan. Wipe pan.
Add oil. When hot, add peppers and stir-fry for a few minutes. Add pineapple mixture (make sure all the sugar gets into the sauce). Bring to a boil.
Return chicken to pan. Add cornstarch and water and stir until thickened and chicken cooked through.
Serve over rice with green onions and cashew. Yummy!!!
The Perfect Rice
Ever have trouble making the perfect pot of rice? Me too which is why I created this tutorial!
I sent this recipe to my Dad’s wife Julie because she is a great cook and this is the kind of meal I knew my Dad would love. She made it and left it for my Dad who had no idea it was my recipe. He ended up eating almost all of and loved every bite. Not leaving very much for Julie when she came home!
That is my one criticism of this recipe. There are never leftovers.
I hope you join us for dinner and try my recipe for Sweet and Sour Chicken.