Wednesday, February 25, 2015

sweet and sour chicken

Whenever my family went to a Chinese restaurant, I would always order sweet and sour chicken.  I actually haven't had it in at least 15 years, so when I was surfing Pinterest the other week, I saw a recipe and gave it a try.  I didn't fry the chicken first to save on the calories, but I'll be honest; I'm really only in it for the sauce!

sweet and sour chicken
 {sweet and sour chicken}

sweet and sour chicken
 {I just love the colors!  I'm getting excited for the farmer's market to really start in early May}

one year ago:  fajitas

sweet and sour chicken

makes 4 servings

2 tablespoons olive oil
1 pound chicken thighs, boneless and skinless, cut into 1 inch chunks
1/2 onion, sliced
1 pound stir-fry vegetables
1/4 cup ketchup
1/2 cup cider vinegar
3/4 cup sugar
1 tablespoon soy sauce
1/2 teaspoon garlic powder
2 tablespoons cornstarch
Cooked rice or rice noodles
  1. Heat oil in a large skillet until hot.
  2. Add chicken and cook until browned on one side.
  3. Add onion and continue browning.
  4. Meanwhile mix ketchup, vinegar, sugar, soy sauce, garlic powder, and cornstarch until well blended.
  5. Add vegetables to cooked chicken and onion; steam for about 5 minutes.
  6. Add sauce and stir to combine.
  7. Cook sauce for 5-7 minutes or until thickened.
  8. Serve over rice or rice noodles.
The Hubby didn't grow up with Chinese food, so I was a bit surprised when he said he really liked it and requested it a second night in the same week (he made it the second time).

Do you like stir-fry?  What's your favorite sauce?

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