Sweet & Sour Chicken

Before you start freaking out, if anyone should be loosely wired, then it would be me. Yes, this recipe has meat in it and it is chicken and not shrimp and yes, I did touch it to cook it. Don’t worry, I am okay. I know that most of my recipes are vegetarian, but I do occasionally cook chicken for my family. You sacrifice for the ones you love.

I took a long break from sharing recipes on my blog, but I am back and there is no better way to make a comeback, then doing something really radical. For me, a chicken recipe is truly radical. I had the opportunity to review e-Mealz which is an online, menu and meal planning service (read review) and this recipe was one of the ones I made while trying out the service. It was actually quite easy to make and has now been added to our menu schedule. Everyone in the family loves it and I am in and out of the kitchen fast which is how I like it.

Sauté the chicken, garlic, ginger, and red pepper.

I relied heavily on the timer to know when the chicken was fully cooked. One thing that will help it cook well and fast is cutting the chicken into about 1″ squared pieces.

After the chicken has cooked through, remove it from the pan and set aside. Keep some of the liquid in the pan for the vegetables.

If you know me, and most of you do, then you know I like to get all of my chopping out of the way before I start cooking a recipe. It saves time in between “tossing this and that” into the pot or the pan.

Right about now, I started thinking about Christmas which is exactly 72 days away. It always sneaks up on me even though we celebrate it the same day every year.

Add the pineapple chunks and cook. One other thing I did before I started cooking was drain the pineapple and set the needed juice and for the sauce.

Return the cooked chicken to the pan.

Add the pineapple juice, soy sauce, sherry, corn starch, and brown sugar mixture to the pan.

Bring the mixture to a boil and cook for one more minute. If you like nuts, then you can add some cashews to add to the taste and presentation of the meal.

this recipe came from Courtney whose ministry is to cook for His people.
1 tablespoon olive oil
1 tablespoon bottled minced garlic
1 teaspoon bottled ground fresh ginger (such as Spice World)
1/4 teaspoon crushed red pepper
1 1/2 pounds skinless, boneless chicken breast, cut into 1/2-inch pieces 3/4 cup chopped onion
1/2 cup chopped celery
  1/2 cup chopped red bell pepper
1 20 ounce can pineapple chunks in juice, undrained
1/3 cup reduced-sodium soy sauce
2 tablespoons dry sherry
1 1/2 tablespoons cornstarch
2 teaspoons brown sugar

Cook the Rice
1. Cook the rice according to the directions on the package and set aside.

Make the Sauce
1. Drain the pineapple and pour 1/2 cup of the juice into a small bowl.
2. Combine the pineapple juice, soy sauce, sherry, cornstarch, and sugar and whisk well until the mixture is smooth and set aside.

Make the Chicken
1. Chop onion, celery, bell pepper, and garlic (if using fresh and not bottled) and set aside.
2. Heat the oil in a large skillet over medium-high heat. Keep the temperature at this level throughout the entire cooking process; do not reduce heat.
3. Sauté the garlic, ginger, red pepper, and chicken for about five minutes or until the chicken is done.
4. After the chicken has cooked through, remove it from the pan and set aside.

5. Sauté the onion, celery, and bell pepper in the same pan for about four minutes.
6. Add the pineapple chunks to the mixture and cook for 30 seconds.
7. Add the chicken mixture and the soy sauce mixture to the pan with the pineapple and bring to a boil cooking for about one minute.
8. Serve over rice and eat.
NOTE: You may want to make a little more because this went very quickly in our home.

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One Response to “Sweet & Sour Chicken”

  • Comment from Jamie B.

    Oh man! That looks GOOD! Think I could just omit the sherry (never use it)? I’m seriously craving some pineapple now!


    Omitting the sherry won’t take away too much of the flavor. I’m not sure if you aren’t using sherry now because of the baby, but if so, then be sure to try it the next time a recipe calls for it. I have a soup recipe (black bean soup) that I know would taste totally different if the sherry were left out.

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