Thursday, October 18, 2007

Sweet and Sour Chicken

1 can crushed pineapple
2-4 chicken breasts
salt and pepper
1 tsp veg. oil
2 carrots thinly sliced (I do a big handful of baby carrots sliced up)
1 green bell pepper chunked (I keep bell peppers chopped up in bags in my freezer)
1 clove garlic
1/2 c catsup
1/3 c light brown sugar
1 TB cornstarch
1 TB soy sauce
1 tsp ground ginger
grated peel and juice from 1 lemon
2 C hot cooked rice

Drain pineapple, reserve juice. Cut chicken into bite-sized pieces. Season with salt and pepper
In a large skillet heat oil over medium-high heat; brown chicken, turning once. Reduce heat. Add carrots, bell pepper, onion and garlic to skillet. Cover; simmer 5 minutes.
Combine reserved pineapple juice, catsup, brown sugar, cornstarch, soy sauce, ginger, lemon peel and juice in a small bowl until blended. Stir into same skillet. Cover and simmer 10 minutes longer or until thickened. Stir in pineapple. heat through. Serve with rice.

The nice thing about this recipe is that you can add all the extra veggies and chicken you want to make it go as far as you want. My kids love this recipe!

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