We celebrated my oldest daughter’s birthday with Sweet and Sour Chicken. The recipe is adapted from the More with Less Cookbook.
Gather up your ingredients:
For the marinade:
1 egg, beaten
1 Tbs. sugar
1 tsp. salt
1 Tbs. soy sauce
1 lb. pork or chicken, cubed (I used 4 boneless chicken breasts)
To stir fry later:
1 clove garlic, minced
4 slices ginger root, finely chopped
1 green pepper, cut up
1 onion, cut up
20 oz can pineapple chunks, drained (reserve the juice)
For the sauce:
3 Tbs. vinegar
3 Tbs. brown sugar
2 Tbs. soy sauce
1 Tbs. cornstarch
the reserved pineapple juice
Mix up the marinade and add the chicken or pork. Let it stand 20-30 minutes while you prepare the other ingredients.
Combine the sauce ingredients and set aside.
Dredge the meat in cornstarch. Fry on all sides until brown. Remove from the skillet and keep warm. Stir fry the garlic, ginger and vegetables in oil, 2-3 minutes. Add the sauce and cook just until the sauce thickens and clears. Return the meat to the skillet. Serve with hot rice.
I keep thinking I need to double the pineapple and sauce amounts, but I haven’t done it. We would like more sauce than what the recipe makes.