Easiest Sweet and Sour

I’ve tried sweet and sour before on this blog, when the blog was just a tiny baby, making its first little peeps.

Let’s just say that meal was not one of my finer moments. I was just learning how to cook and used some weird recipe from the internet. My family graciously ate it, although I think it was decidedly more “sour” than “sweet.”

Since then I’ve found a foolproof sauce recipe!

Chicken and Veggies
1 lb chicken breast, cut into cubes
1 lb mixed veggies (frozen or fresh will do)

Sweet and Sour Sauce
1/3 cup rice vinegar
4 tbsp brown sugar
1 tbsp ketchup
2 tsp cornstarch mixed with 4 tsp water
1 tsp soy sauce


Cook whatever meat you’re using (we used chicken in just a tiny bit of oil) in a wok or large frying pan.

When it’s cooked through or mostly cooked through, add vegetables. Today, I used “key largo blend” frozen vegetables containing green beans, red bell peppers, and orange & yellow carrots.

I put the lid on, allowing the vegetables to steam themselves. I try to never overcook veggies so they keep most of their nutrients. Plus, overcooked veggies are mushy and yucky. It’d be safe to say that I usually undercook them–I heat them through but they stay firm, fresh and crunchy.

Once the veggies are un-frozen, pour the sauce in! Β Heat it until simmering and let it boil down some so it’s thicker.

Unless you bread the chicken at the start, it won’t be like restaurant sweet & sour, but it’s healthier and tastes great


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Staci blogs about travel at TheVoyageer.com and about interiors, life, and thoughts at MyFriendStaci.com.

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