Sweet & Sour Chicken

Hey!  Remember me?  I swear things are finally back to normal around here!  Well, as normal as they can be just weeks before we move, FINALLY set up the nursery {can you tell I am pumped?!?}, all the while in the midst of midterms.

Last night, Nathan and I took the chance for a date night.  After thinking we may have to cancel it, because Nathan had something come up with work, it was back on in no time!  We decided to conquer some of the shopping on the “things to buy for Samuel” list and head over to Lenox Square.  We grabbed dinner at California Pizza Kitchen and then did our shopping.

It was nice to hang out together for a while.  Things here have been crazy, and with Nathan gearing up to spend a majority of the next 6 weeks out of town for work who knows when we’ll get another date night.

So, a recipe.  Last week I made this delicious sweet & sour chicken for dinner.  Admittedly, I cheated on the rice and used the stuff you cook in the microwave for 90 seconds.  It had to happen that way.  Sometimes I just have to admit defeat, and rice is my arch nemesis.  Even with a rice cooker I can usually screw it up.  Don’t judge.

Sweet & Sour Chicken {modified from Quick & Easy recipe box}

Ingredients:

• 2 cups canned pineapple
• 1/4 cup ketchup
• 2 tbs cornstarch
• 2 tbs red wine vinegar
• 2 tbs water
• 4 tsp sugar
• 12 oz boneless & skinless chicken breasts
• 2 green or red bell peppers
• 1/2 onion
• 1 egg, beaten
• 3/4 cup bread crumbs
• 1 tbs vegetable oil

Directions:

1. Preheat the oven to 300 degrees.  Drain the pineapple, reserving the juice.  Cut the pineapple into chunks.  In a bowl, stir together the juice, ketchup, 1 tbs of cornstarch, vinegar, water, and sugar.
2. Cut the chicken into 1 inch cubes.  Cut the peppers into 1/2 inch squares.  Chop the onion.
3. In a bowl, stir together the egg and remaining cornstarch.  Add the chicken and stir.  In a shallow dish, roll the chicken in the bread crumbs.
4. Add the peppers and onions and stir-fry until done.  Remove from the wok.
5. Stir the pineapple juice mixture and add to the wok.  Cook and stir until bubbly; cook and stir 2 minutes more.  Add the chicken, vegetables, and pineapple; cook and stir until heated, 1 minute.

Grade: A+

Comments: This recipe was neither quick nor easy which was a bit of a hassle.  It took me almost an hour to make dinner when the recipe card says that prep & cook TOTAL 35 minutes.  Hm, no.  However, despite the fact it put dinner after 8:00 PM, it was SO delicious.  I served it over Uncle Ben’s Ready Rice Whole Grain Brown {90 seconds!}, and it was awesome.  This is definitely going to make a reappearance, but next time I’ll be prepared with how long it actually takes.  It would make a great party dish.  If you skipped the rice, it could be a fabulous appetizer even.

Tagged as: chicken recipes, Chinese food, dinners, family dinners, fruit recipes, main dishes, recipes