michele@yunexus.yorku.ca (Michele Marques) (07/07/90)
Sweet & Sour Chicken Note: The quantities are flexible, I just use as much as I feel like adding, if you need absolute quantities, e-mail me & I'll give you some reasonable quantities. chicken breast (skinned, boned, & chopped in 1-2 inch pieces) carrot (diced or cut in matchsticks) green and/or red pepper (diced) Kraft Sweet & Sour Sauce (or Dipping Sauce) pineapple chunks Note: I have never been able to make my own s&s sauce from scratch successfully & this brand is the perfect consistency/color/flavor. If you can't find this brand, try to find one that is a viscous liquid with a pleasing color & add cornstarch if it is too thin, and add chopped ginger & garlic with the chicken. Choose a frying pan that can hold all the ingredients without too much problem. Put a medium-high flame under the pan. Pour a thick coating of oil onto the bottom. Add the chicken. Add the carrots. Stir-fry until the chicken has lost most of the pinkness. Add the green pepper. Continue to stir-fry until chicken appears cooked. Cover with sweet & sour sauce. Add pineapple chunks. Turn flame to low and cover. Simmer for at least five minutes. If the rest of your dinner (e.g. rice) isn't ready yet it ca continue to simmer, but you might want to turn the flame off (unless you want your food extremely hot). The longer you simmer, the more flavorful it will all become. -- Michele Marques | UUCP: ....!utzoo!yunexus!michele Help Desk, User Services | Internet: michele@nexus.yorku.ca Computing & Communications Services | Bitnet: michele@yuorion York University | Voice: +1-416-736-5800