Get your groceries:
Diced up chicken breasts, oil, cornstarch, CONDENSED chicken broth (Campbell's), vinegar, chunked pineapple from a can (with it's juice), sugar & a bell pepper - red or green, whichever you prefer.
Now let's prep! If you haven't already, dice up your chicken into bite-sized pieces. also chunk up your pepper into roughly 1" pieces.
... and whisk together your broth & cornstarch.
Now get some oil in a pan over medium-high heat. add the chicken, sprinkle it with some salt & pepper & then cook it til it's good & browned.
Then you just dump everything else into the pan...
...& give it a good stir. Bring it to a boil & let it go for a few minutes (stirring a few times) as the sauce thickens up.
Cover & reduce heat to low for 5 more minutes. You'll notice the sauce is thick now & now totally liquid like it was when you first poured it in. And the peppers have deepened their color a bit.
Serve it up over rice & call it done!
Good stuff, folks! My poor hubby - he diced up the chicken for me & then had to run off to a meeting until almost 9:00 that night. He took a couple slices of toast with him so he wouldn't starve. My kids asked if their friends could stay for dinner & of course I'm gonna say yes.... but poor hubby came home to an empty pan on the stove! :o( He was so sad! He said the whole drive home he was thinking of how great the pineapple & peppers would taste with the chicken over the rice.... DENIED! Sorry, Babe. Love ya!
Sweet & Sour Chicken:
3 Tbsp cornstarch
1 can condensed chicken broth (Campbell's)
1 Tbsp olive oil
1 pound chicken, diced into 1" pieces
1 8-oz can pineapple chunks, UNdreained
1/4 cup sugar
1/4 cup white vinegar
1 small bell pepper, cut into strips or chunks
Mix cornstarch & broth; set aside.
Heat oil in skillet. Add the chicken & stir-fry until browned.
Add broth, pineapple, sugar, vinegar & peppers. Heat to a boil.
Cook & stir until it thickens up a bit. Cover & cook on low for another 5 minutes. Serve over rice.
Diced up chicken breasts, oil, cornstarch, CONDENSED chicken broth (Campbell's), vinegar, chunked pineapple from a can (with it's juice), sugar & a bell pepper - red or green, whichever you prefer.
Now let's prep! If you haven't already, dice up your chicken into bite-sized pieces. also chunk up your pepper into roughly 1" pieces.
... and whisk together your broth & cornstarch.
Now get some oil in a pan over medium-high heat. add the chicken, sprinkle it with some salt & pepper & then cook it til it's good & browned.
Then you just dump everything else into the pan...
...& give it a good stir. Bring it to a boil & let it go for a few minutes (stirring a few times) as the sauce thickens up.
Cover & reduce heat to low for 5 more minutes. You'll notice the sauce is thick now & now totally liquid like it was when you first poured it in. And the peppers have deepened their color a bit.
Serve it up over rice & call it done!
Good stuff, folks! My poor hubby - he diced up the chicken for me & then had to run off to a meeting until almost 9:00 that night. He took a couple slices of toast with him so he wouldn't starve. My kids asked if their friends could stay for dinner & of course I'm gonna say yes.... but poor hubby came home to an empty pan on the stove! :o( He was so sad! He said the whole drive home he was thinking of how great the pineapple & peppers would taste with the chicken over the rice.... DENIED! Sorry, Babe. Love ya!
Sweet & Sour Chicken:
3 Tbsp cornstarch
1 can condensed chicken broth (Campbell's)
1 Tbsp olive oil
1 pound chicken, diced into 1" pieces
1 8-oz can pineapple chunks, UNdreained
1/4 cup sugar
1/4 cup white vinegar
1 small bell pepper, cut into strips or chunks
Mix cornstarch & broth; set aside.
Heat oil in skillet. Add the chicken & stir-fry until browned.
Add broth, pineapple, sugar, vinegar & peppers. Heat to a boil.
Cook & stir until it thickens up a bit. Cover & cook on low for another 5 minutes. Serve over rice.
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