Wednesday, March 3, 2010

Sweet and Sour Chicken, Rice, Asparagus, Green Salad

My husband served a mission in Taiwan, where he learned to make sweet and sour pork from a family there. This is an adaptation of that recipe.

1 green bell pepper, cut into 1 inch squares.
3 T soy sauce
1 lb chicken, cubed
1/4 c ketchup
1/4 c brown sugar
1 t vinegar
1 T water
1/2 can pineapple chunks, drained
1 c cornstarch, approximately
3/4 c oil, approximately

1 c rice

green salad

1/2 bunch asparagus, woody ends removed

Lightly saute green peppers in a small amount of oil (1 teaspoon or so). Remove to paper towels.

Mix chicken with soy sauce and then dredge through cornstarch to coat.

Heat more oil on medium heat. You can check to see if the oil is hot enough by dropping a little cornstarch in the oil. If it sizzles, it's done.
Deep fry chicken in until cooked through and slightly brown and crispy on the outside. You can always cut through one piece of chicken to make sure it's cooked through.
Remove chicken to paper towels and discard oil.
Place pan on medium-low heat. Mix in ketchup, brown sugar and vinegar. In a small bowl, quickly mix together 1 T water and 1 1/2 T corn starch. Add cornstarch mixture to the pan and simmer until thick. Add pineapples and cook for 1 minute. Add pork and green peppers and stir to coat.

Cook rice according to package directions.

Prepare green salad.

Steam asparagus until tender. Season with salt and pepper.

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