Creating recipes isn't a pastime—it's a passion. And a lot of fun.

The rules are few: Use 99% fresh ingredients (or thereabouts); make the dish simple but flavorful; make the dish flavorful but simple; be creative, not silly.

With this blog, I want to share new recipes, along with tips on ingredients and preparation, and, hopefully, show new cooks (and non-cooks) the pleasure in setting the table with a delicious homemade meal. The Briny Lemon is about fresh, simple, flavorful ingredients and easy cooking methods that help you bring the best to your family table. Your comments are welcome!

Wednesday, February 3, 2016

Easy Sweet and Sour Chicken

I’m calling it easy because that’s what it is. You could actually say that about most stir-fries. Don’t be daunted by the ingredients list—all simple items that come together quickly.

And remember the stir-fry rule: Have everything ready to go before you turn on the heat. This dinner happens fast.

Note: This is a very saucy dish. Serve it over steamed white rice to soak up every drop.

Serves 4

  • 1/3 cup tomato sauce
  • 3 tbsp water
  • 2 tbsp cider vinegar
  • 2 tbsp brown sugar
  • 1 tbsp tomato paste
  • 1 tbsp soy sauce
  • 3 tsp cornstarch, divided 
  • 2 large egg whites
  • 1-1/4 lbs boneless, skinless chicken thighs, trimmed and cut into 1-1/2-inch pieces
  • 2 tbsp peanut oil, divided
  • 2 Thai chiles, finely chopped
  • 1/2 large red bell pepper, cut into 1-1/2-inch pieces
  • 1/2 large green bell pepper, cut into 1-1/2-inch pieces
  • 3 scallions, thinly sliced, (white and green parts separated)
  • 1 cup large pineapple chunks
  • 2 tsp finely chopped fresh, peeled ginger
  • sea salt
  • steamed white rice, for serving
Chicken Pieces
Prepared Ingredients
  1. Whisk the tomato sauce, water, vinegar, sugar, tomato paste, soy sauce, and 1 teaspoon cornstarch in a medium bowl, combining well. 
  2. Whisk the remaining 2 teaspoons cornstarch and egg whites in a large bowl. Add the chicken, stirring to coat.
  3. Heat a wok (or deep skillet) over medium-high heat and add 1 tablespoon peanut oil. Add the Thai chiles and red and green bell pepper. Stir-fry 3 minutes.
  4. Add the white parts of the scallions, pineapple, and ginger. Stir-fry 2 minutes. Transfer the mixture to a bowl. Do not wipe out the wok.
Sweet and Sour Sauce
Chiles and Bell Peppers 
Pineapple Mixture Added
  1. Add the remaining 1 tablespoon peanut oil to the wok. Add the chicken, letting excess egg white mixture drip back into the bowl. Stir-fry until browned and just cooked through, 10-12 minutes.
  2. Return the chile mixture to the pan and add the tomato sauce mixture. Bring to a simmer, stirring frequently, until slightly thickened, 3-4 minutes. Sprinkle with salt.
Chicken in Egg White Mixture
Beginning to Cook 
Sauce Added
Divide the rice among 4 shallow bowls and divide the wok mixture on top. Garnish with green parts of the scallions and serve right away.

Easy Sweet and Sour Chicken

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