The past few days I have been on a roll with cooking dinner. It probably helped that I went through my recipe binder and planned out a few meals for the week. Today I am going to share with you a quick and simple recipe for Sweet & Sour Chicken that I got from an issue of Rachael Ray Magazine a while back.
I usually try to do all of my prep-work for whatever I am cooking or baking before getting started, this way I don’t miss anything and I can work smoothly through the recipe. For this Sweet & Sour Chicken recipe I prepped my ingredients by doing the following: cut a pound of boneless skinless chicken thighs into 3/4 inch pieces which I then coated with cornstarch and soy sauce, chopped up a green bell pepper into 3/4 inch pieces, minced up a tablespoon worth of fresh ginger, and finally, drained the pineapple juice of an 8-ounce can of pineapple chunks and set the chunks aside while whisking the juice along with cornstarch, soy sauce, ketchup, sugar, cider vinegar and sugar.
It was then time to start cooking. I began by cooking the chicken in a large skillet over medium-high heat that I coated with canola oil. Once the chicken was browned I added in the minced ginger.
Next up I added in the pineapple chunks and the bell pepper and continued cooking the mixture until the peppers were just beginning to get tender.
And lastly I added in the ketchup mixture and brought it to a boil and cooked it until the sauce thickened. I then lowered the heat to low and continued cooking it for about another 15 minutes to be sure that the chicken was cooked through.
Then it was time to enjoy my homemade take-out cuisine. I served the chicken with basmati rice and it was the perfect complement. While you do get some hints of the sour components – the soy sauce and cider vinegar – of the chicken the sweet part is definitely the stronger flavor of the two. I am definitely not complaining though… This is one dish I can see myself making quite a few more times.
1 lb. boneless skinless chicken thighs, fat trimmed, then cut into 3/4-inch pieces
6 teaspoons cornstarch
2 tablespoons lower-sodium soy sauce
1/3 cup ketchup
1/4 cup sugar
1/4 cup cider vinegar
1 can (8-oz.) pineapple chinks in juice, drained, juice reserved
2 tablespoons canola oil
1 tablespoon minced ginger
1 green bell pepper, cut into 3/4-inch pieces
1. In a medium bowl, combine the chicken, 4 teaspoons cornstarch and 1 tablespoon soy sauce. In a small bowl, whisk the remaining cornstarch and soy sauce, with the ketchup, sugar, cider vinegar, and pineapple juice.
2. In a large skillet, heat the oil over medium-high heat until it shimmers. Add the chicken and cook, turning once, until browned, about 4 minutes. Add the ginger and cook, stirring often, until fragrant, 30 seconds. Add the pineapple chunks and bell peppers. Cook, stirring occasionally, until the pepper is crisp-tender, about 3 minutes. Stir in the ketchup mixture, bring to a boil and cook until sauce thickens, about 1 minute.