I have tried every type of sweet and sour chicken, every frozen entree, every Chinese restaurant, several recipes. The amount of times I eat the food, well I had to find a more cost-effective and maybe slightly-less-bad-for-my-tummy way to make it.
I found a recipe in one of my cookbooks that I had to modify, because there were ingredients I just didn’t want to buy. That’s not how I roll! I happen to like my version quite a lot, so I thought I would share it with you all.
Sweet and Sour Chicken – The Kim Way
- 1 lb chicken breast, cut into 1-inch pieces
- 5 tbsp oil, I use olive or coconut
- 1/2 tsp minced garlic
- A couple dashes of ground ginger
- 1 green bell pepper, chopped coarsely
- 1 small/medium onion, chopped coarsely
- 1 carrot, chopped fine
- 2 tsp soy sauce
- 1 tsp white cooking wine (not white wine, white cooking wine. Completely different.)
- dash of pepper
- 1/2 salt
- dash of oil
- 8 tbsp rice vinegar
- 4 tbsp sugar
- 2 tsp soy sauce
- 6 tbsp ketchup (surprised?)
1 cup uncooked rice.
- Stir marinade ingredients together and marinate chicken for about 20 minutes.
- Prepare rice according to directions.
- Sauce: Heat the vinegar in a medium saucepan, and then add sugar, soy sauce, and ketchup. Stir until dissolved, then remove from heat.
- Heat a wok or large saucepan on medium heat and add 3 tbsp of oil. Cook chicken until it’s a light golden brown. Remove chicken from wok.
- In the previous-used wok/saucepan, heat remainder of oil and add ginger and garlic a few seconds before the other vegetables. Cook for 2 minutes.
- Add chicken for 1 more minute of cooking. Add sauce. Serve with rice.
*If you would like to re-create the original sweet and sour chicken recipe, it came from Chicken…Made Simple by Parragon Books Ltd