I finally found a recipe for Chinese-ish food I can make at home! I have tried dozens of stir fry and other Asian inspired recipes and can never come close to making anything even resembling the food you could get at a restaurant. Well, the look's over! I first spotted this recipe on Delectable Dining and then again at Rachel vs. "The Kitchen". Both sisters gave it wonderful reviews so I knew I couldn't go wrong. I made this a few weeks ago and absolutely LOVED it. I did change the recipe a little to make it more healthy. The original calls for dredging the chicken into cornstarch, then egg and frying it. I'm sure this method's amazing, but I wanted to cut out the oil so I opted to just quickly brown my chicken in a skillet before adding the marvelous, tangy sauce. Even my girls Tina and Becky (my new janitor peeps) asked for the recipe when they smelled what I had heated up for my lunch. I consider myself lucky for even having any leftover. Sophie and Chase were in love with this chicken and wouldn't stay out of it. If you like sweet and sour chicken you must give this recipe a try. I found chicken on sale and made this dish for under $1.00 per serving. Team it up with some steamed broccoli and jasmine rice for an easy, quick, and affordable meal!
SWEET AND SOUR CHICKEN
1 pound bone-less, skinless chicken breast cut into 1 inch cubes
¾ cup sugar
4 TBSP ketchup
½ cup vinegar
1 TBSP soy sauce
1 tsp garlic salt
hot cooked rice (I prefer jasmine)
Brown chicken in a skillet. While chicken is browning mix sugar, ketchup, vinegar, soy and garlic salt to make the sauce. When chicken it browned pour sauce over chicken and stir to get the yummy chicken bits off the bottom of the pan. Bring to a boil and reduce to a simmer. Simmer 5 minutes, or until sauce is thicken. Serve over rice.
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