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Recipe for family meals :

Sweet and Sour Chicken with Vegetables

This recipe has been contributed by Becky who like me loves cooking good food, especially for the family. You can find more of Becky's recipes, as well as finding out more about her, at her website.

This is what Becky said about this recipe:

"This is one of my family's favorite meals and you'd never know it was a 'heart healthy' recipe. I had the basic recipe, and then later developed my own sweet and sour sauce from combining several recipes I found. This is a very flexible recipe and amounts of the different ingredients can easily be adjusted depending what you have on hand, or prefer to add."

To visit Becky's website <click here>

Ingredients

3 cups hot, cooked instant rice (cooked as directed on package, omitting margarine and salt)
1 teaspoon oil
3/4 cup onions, coarsely chopped
3/4 cup carrots, thinly sliced
3/4 cup celery, sliced
1 small green pepper, cut into short thin strips
2 boneless, skinless chicken breast halves, cut into bite-sized pieces
1 (8 ounce) can pineapple tidbits in unsweetened juice, drained
1 (9 ounce) jar sweet and sour sauce or homemade sauce (recipe below)
1/4 teaspoon Chinese Five Spice Powder (do not add if using homemade sauce)

Sweet and Sour Sauce:
1 (6 ounce) can pineapple juice
1/4 cup white vinegar
2/3 cup sugar
1/3 cup ketchup
2 tablespoons cornstarch
1/4 teaspoon Chinese Five Spice Powder

Method
  • While rice is cooking, heat oil in large skillet over medium-high heat until hot.
  • Add onions and carrots and cook for 5 minutes, stirring occasionally.
  • Add celery and bell pepper and cook and stir for 3 minutes.
  • Stir in chicken, pineapple and sweet and sour sauce.
  • Bring to a boil and boil gently for 5 to 10 minutes or until chicken is no longer pink, stirring occasionally.
  • Serve over rice.

Sweet and Sour Sauce:

  • In medium saucepan, over medium heat, mix together all ingredients.
  • Bring to boil and cook until thickened.

This will make more than the 9 ounces needed. You can either use the whole amount in this recipe or use about 1 1/8 cups and save the rest for other meals.

Serves 6

Becky

 

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