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Sweet and Sour Chicken
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4 tsp. cornstarch
1/4 c. white wine vinegar
3/4 c. water
1/4 c. sugar
1 tbsp. catsup
1 tbsp. soy sauce or reduced-sodium soy sauce
1/8 tsp. hot chili oil (optional)
1 lb. chicken, cut into 1-inch pieces
1 tbsp. oil
1 large onion, cut into wedges
1 green pepper, cut into 1-inch pieces
2 cloves of garlic, minced
1 tbsp. water
1 large tomato, cut into wedges
8 oz. can pineapple chunks, drained
1 c. cooked hot rice
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Combine in a medium size bowl the cornstarch and vinegar. Stir in 3/4 c. water, sugar, catsup, soy sauce and chili oil; set sauce aside. Heat oil over medium-high heat in a wok or large non-stick skillet. Add chicken and stir-fry 8 to 10 minutes or until meat is cooked through; remove to another bowl and set aside. Add to the pan the onion, pepper, garlic and 1 tbsp. water and stir-fry until crisp tender. Add the bowl of sauce. Cook and stir the sauce until it boils and slightly thickens about 2 to 3 minutes. Add cooked chicken, tomatoes and pineapple; heat through. Serve over hot rice. Serves 3.
Sweet and Sour Pork
Follow recipe instructions above but substitute 1 lb. pork tenderloin cut into 1-inch pieces for the chicken.
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