Thursday, February 25, 2010

Sweet and Sour Chicken

Today was a rainy, dreary kind of day. The rain is supposed to turn to snow. Maybe. Maybe not. We shall see. Definitely in lazy mode tonight and didn't feel like takeout, but didn't feel like preparing a huge feast either. Sweet and Sour Chicken worked out well. Ten minutes to brown rice using the Success method. Ok, so it's not really a method, it's a product! Success boil-in-bag brown rice. We like it! Ten minutes in the microwave. Less if you like crunchy rice. They call it fool-proof. Obviously they never heard about me! but somehow I made it perfect this time. Dinner ready in less than 30 minutes. The only change to this one was to add broccoli florets. If you don't like fruit with your chicken, leave out the pineapple. Another keeper!

Sweet and Sour Chicken
Source: Better Homes and Gardens
Printable Recipe

3/4 cup reduced-sodium chicken broth
3 tablespoons red wine vinegar
2 tablespoons reduced-sodium soy sauce
4 teaspoons sugar
1 tablespoon cornstarch
1 clove garlic, minced
2 medium carrots, thinly sliced
1 medium red sweet pepper, cut into bite-size strips (1 cup)
4 teaspoons cooking oil
1 cup fresh pea pods, tips and stems removed
12 ounces skinless, boneless chicken breast halves, cut into 1-inch pieces
1 8-ounce can pineapple chunks (juice-pack), drained
3 cups hot cooked brown rice

For sauce, in a small bowl stir together chicken broth, vinegar, soy sauce, sugar, cornstarch, and garlic; set aside.

In a large nonstick skillet cook and stir carrots and sweet pepper in 3 teaspoons of the hot oil over medium-high heat for 3 minutes. Add pea pods. Cook and stir about 1 minute more or until vegetables are crisp-tender. Remove from skillet; set aside.

Add remaining 1 teaspoon oil to skillet. Add chicken to skillet. Cook and stir for 3 to 4 minutes or until chicken is no longer pink. Push chicken from center of skillet. Stir sauce; add to center of skillet. Cook and stir until thickened and bubbly. Add vegetable mixture and pineapple chunks; heat through. Serve with hot cooked brown rice.


Visit Kathleen from Cuisine Kathleen to join in on her 2nd Annual St. Patrick's Day Party! Guaranteed to be a fun time! Party starts on March 26th at Kathleen's, anything Irish goes, recipes, stories, pictures, anything! Sign up with Mr. Linky on March 26th at Cuisine Kathleen to join!


  1. You didn't feel like takeout??? I'm shocked. :)

    Broccoli is one of my favorite veggies in Chinese food. (At least cooking your own at home, you can get more florets than stems.)

    Never heard of that kids of rice ... no crunchy rice for me!

  2. Delicious! I love vegetables, and I could eat this dish as is without the rice.

    Hehehehe, I have been rice less (unusual for my culture)since September, except if we dine in.

    I hope your weather gets better. Let the sunshine in!

  3. That looks wonderful!!! I would love to try that!

  4. You don't need take-out as long as you can come up with meals like this!

    Looks and sounds so delicious..I like the rice in the bag also - use it all the time!

  5. Looks good Carol!
    Thanks for putting up my party info too!
    Where are the popovers,..:)

  6. I ♥ broccoli, so I will definitely add that :-) Looks great Carol!

  7. I had to laugh at the fool proof rice but this looks like a seriously delicious recipe! I'm going to have to buy some low-sodium soy sauce for myself with my BP issues.

  8. This looks like a wonderful meal - I haven't tried the success rice but I am all for convenience :)

  9. So much healthier than the deep fried takeout option. What a great alternative!

  10. Delicious! I love vegetables, and I could eat this dish as is without the rice.

    Work From Home


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