Chinese Sweet and Sour Chicken
Ingredients
2 large chicken breasts
1 medium onion
1 small sweet pepper - green, yellow, orange, whatever you like
1 can sliced water chestnuts - drained
1 can Chinese baby corn cobs - drained
2-3 garlic cloves
1-2 jars prepared sweet and sour sauce
Salt and pepper to taste
Oil
Enough rice to feed your family
Craving Chinese food? This recipe for sweet and sour chicken will hit the spot.
Directions
Using the 1 to 2 portion rule, put rice in a pot with enough water to cook it. The rule is 1 cup of rice to 2 cups of water, or 2 cups of rice to 4 cups of water, etc.
Place the pot on the stove on high heat and cover with a lid.
Bring the rice to a boil. Once boiling, turn the heat down to a medium-low heat and continue to cook until done.
When the rice is done, remove from the heat and set aside.
Cube the chicken breasts into 1 inch cubes. Place in a bowl and set aside.
Chop the onion into large pieces. Place in a bowl and set aside.
Chop the pepper into large pieces. Place in a bowl and set aside.
In a large wok, heat 1 tbsp of oil on high heat.
Add the onion and pepper and cook until just soft. Remove from the wok and put back in the bowl.
Add a little more oil and put the chicken cubes in the wok.
Press the garlic over the chicken and salt and pepper to taste. Cook the chicken quickly.
Once the chicken is completely cooked, re-add the onion and pepper to the wok. Mix together completely.
Add the water chestnuts and baby corn cobs and mix completely.
Pour the jars of sweet and sour sauce over all of it and mix completely.
Rinse the jars with a little vinegar to get all the sauce out and pour over the chicken.
Continue to cook until the water chestnuts and baby corn are heated throughout. Stir occasionally to keep from sticking.
Remove from the heat and put in a serving bowl.
Additional Notes
When my family moved from Ontario, Canada to Northern Pennsylvania, USA in 1972, we found that there were no ethnic restaurants in the Allegheny Mountains. We had been used to ordering Chinese food in Canada for a weekend treat. In order to compensate for this lack of authentic Chinese food, my dad came up with several "Chinese" recipes that he would cook for special occasions. Since my siblings and I were still young enough and did not really miss the authentic Chinese food, we were thrilled any time daddy made Chinese food. The big thrill was laying out all the ingredients and sorting them into the various dishes. Then helping daddy chop and cook the Chinese food. I have continued this tradition with my kids. We find any frozen Chinese egg rolls or pot stickers and serve them with these dishes. So try these recipes for change of taste in the middle of the week or on a special occasion.
Serve with the rice, Chinese Teriyaki Beef, additional soy sauce and any favorite frozen Chinese appetizers.
