This Sweet and Sour Chicken recipe makes dinner great.
Heartily approved by kid and adults, and it makes super leftovers. This is one of our new family favorites; I hope it will be yours, too.
• 3 chicken breasts, diced small
• 3 T. grape seed oil
• 2 T. sherry
• 2 T. soy sauce
• sprinkle of corn starch (1-2 T.)
• 1/4 cup brown sugar
• 1/8 cup balsamic vinegar
• 1/8 cup apple cider vinegar
• 2 T. ketchup
• 3/4 cup water
• 1 T. cornstarch
• 4 cups of cooked rice
or 2 packets of Uncle Ben's Ready Rice, one brown and one white rice
• fresh chives or green onions, chopped
Preheat a heavy skillet on low.
Dice the chicken breasts. Drain on several layers of paper towel.
In a medium bowl, add the soy sauce and corn starch to chicken. Set it aside to marinate.
Get rice prepared to be reheated at the end of the recipe. Now turn the heat of your skillet up to medium high.
Meanwhile, prepare the sauce; mix all sauce ingredients in a small bowl. Even a one-cup liquid measuring cup works well.
Pour 3 T. grape seed oil into skillet. Add half the chicken. Let it sit and brown for 2-3 minutes. Stir and finish cooking for 1-3 minutes.
Remove chicken to a clean bowl.
Add 1 T. more oil, if needed. Add the rest of the chicken. Let it sit and brown for 2-3 minutes. Stir and finish cooking. Remove cooked chicken to bowl.
Wipe skillet briefly with paper towel (don't get totally clean, just remove excess oil).
Add sauce. Deglaze pan by scraping the bottom as you stir. Boil and reduce a bit, 3-5 minutes until it thickens.
Meanwhile, heat up rice. Microwave for appropriate time, approximately 90 seconds for every 2 cups of rice.
Add chicken back to skillet for 1 minute to heat through.
Serve chicken over rice. Garnish with fresh chives or green onions on top.
Know your skillet, stovetop and cooking oil.
A cast iron or heavy aluminum skillet will need less heat than a non-stick skillet.
An electric stove changes temperature more slowly. When I cook with my cast iron skillet on "high," that actually means medium on my temperature dial.
Grape seed oil has a higher smoking point than canola or olive oil. What does that mean? I can cook at a higher temperture (with grapeseed oil) and not burn my meat. If I run out and have to continue cooking with another oil, then I need to turn down the heat or burn my food (been there).
I hope this helps you be successful with your healthy cooking!
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