Thursday, August 4, 2011

Sweet n' Sour Chicken recipe

It's too hot to cook and school is starting so everyone is looking for quick and easy supper ideas! This one may become a family favorite! Plan to do the chopping for this the night before, then put it all together when you're ready for dinner.

Quick and easy way to make rice: Put 1 cup rice, 1/2 teaspoon salt and 1 tablespoon butter in a shallow microwave proof 2-quart baking dish ( I use a square Corning ware dish with a glass lid). Add 2 cups water. Put on the lid and microwave on HIGH for 5 minutes. Lower power to 5(medium) and microwave for 15 minutes. Viola! Fluffy rice and you didn't have to wash a pot or heat up the kitchen!

Sweet n’ Sour Chicken
2 tablespoons cornstarch
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon garlic powder
2 boneless skinless chicken breast halves, cut into bite-size pieces
3 tablespoons vegetable oil
2 green peppers (or 1 red and 1 green pepper), cut into 1-inch pieces
1 cup onion, cut into 1-inch pieces
1 ( 8 -oz.) can sliced water chestnuts
1 (15-oz.) can pineapple chunks, undrained
1 (11.5-0z.) jar Sweet n’ Sour Sauce
Hot cooked rice

Combine cornstarch, salt, pepper and garlic powder in zip top bag; add chicken and toss to coat chicken. Heat oil in large skillet over medium heat; add chicken and cook until lightly browned. Remove from oil and set aside to drain on paper towels. Add peppers and onions to skillet. Cook until crisp tender. Add chicken, water chestnuts, sweet n’ sour sauce, pineapple and juice and ½ cup water. Cover and simmer for 20 minutes. Serve over hot cooked rice. Yield: 4 servings.

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