Wednesday, January 26, 2011
Sweet and Sour Chicken
Prepare yourselves, ladies. This recipe may ruin take out for you forever. It's so good, yet it's good for you. When you are done with your meal, you will feel like you ate something fresh (rather than a cup of MSG). I should also warn you that when you make something that tastes this authentic in your own kitchen, you may be so proud of your new womanly arts that your huge head will never fit into that cute cap you knitted for yourself ever again.
1 or 2 cups of white rice
1 tablespoon cornstarch
1/2 cup sugar
1/4 cup soy sauce
1/4 cup white vinegar
1 tablespoon vegetable oil
Approx. 1 lb. boneless, skinless chicken breast (cut into equal sized chunks, so they will be done at the same time)
1 red and 1 yellow bell pepper, diced large
1/2 lb. fresh green beans, edges trimmed and cut into bite sized pieces
(Cutting the green beans is more important then you think it is at first. I didn't do this and I wish I had because the green beans stay pretty firm and they are too long, so I had to put one end into my mouth, keep my mouth open and push and push until the whole bean went in. It was very unpleasant.)
Approx. 6 scallions, chopped
2 inch piece of fresh ginger, peeled and minced
3 garlic cloves, minced
Start cooking the rice.
Whisk together the cornstarch, sugar, soy sauce and vinegar in a small measuring cup. Set this aside.
Heat oil on high in a large skillet. Add your chicken, peppers and green beans at once. Stir and cook about five minutes.
Add scallions, ginger and garlic and stir and cook until chicken is done (approx. five more minutes.)
Get the rice into the bowls.
Whisk your soy sauce mixture again and then add it to the pan. Stir and cook until the mixture thickens and coats everything, about three minutes.
Remove this from heat. Serve your sweet and sour chicken and veggies over the rice.
Licking the bowl is optional.