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
Directions
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! 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
My Friend Staci 