I guess I’ve been on kind of an Asian kick around here. Asian food and rhubarb (I have another rhubarb recipe coming). I also have another stir-fry coming. Eventually. I found this in Rachael Ray’s magazine. So I guess today, I sort of am Rachael Ray? Hmm. Didn’t think about this when I came up with the blog name. I do use a lot of her recipes, and as I say in my “About Me” section, I don’t have any beef with Rachael Ray or her EVOO.
I love to stir-fry for many reasons:
It’s quick. If it isn’t quick, turn your burner to a higher heat.
It’s easy. Have you noticed I don’t like to cook difficult things?
It’s usually cheap. Unless you’re stir frying Kobe beef and truffles and garnishing with gold flakes. If you are, please invite me over.
It’s versatile. You can throw in whatever is left in your fridge and pantry at the end of the week.
For once, I sort of followed the recipe. I think next time I’ll probably throw in more vegetables. I’m one of those crazy people who like vegetables.
Sweet and Sour Chicken
Adapted from Rachael Ray Magazine (June/July 2011)
salt and pepper to taste
rice for serving (I used brown)
1 can (20 oz.) pineapple chunks, drained with ½ cup of the juice reserved
2 Tbsp rice vinegar
2 Tbsp light soy sauce (reduced sodium)
4 tsp cornstarch
1 Tbsp ketchup
2 tsp finely grated fresh ginger
1.25 lbs boneless skinless chicken breast cut into 1-2” pieces
1 Tbsp vegetable oil (I used less)
1 red bell pepper, cut into 1” chunks
~1Tbsp sesame seeds, toasted, for garnish
1. Prepare rice according to package directions.
2. Meanwhile, using a fork or whisk, mix together pineapple juice, vinegar, soy sauce, 2 tsp cornstarch, ketchup, and ginger.
3. Toss chicken with remaining 2 tsp of cornstarch, and salt and pepper to taste.
4. In a large non-stick skillet, heat the oil over medium-high heat. Add the chicken and cook until browned, about 5 minutes and then transfer to a plate.
5. Add the bell pepper and cook until tender, about two minutes. Stir in the pineapple chunks and chicken.
6. Pour in the liquid mixture and cook, stirring occasionally, until the sauce has thickened and the chicken is thoroughly cooked, about 3 more minutes.
7. Serve over rice and garnish with toasted sesame seeds.
Verdict: This was good. It was quite tangy. If you taste the sauce and feel the same way, I imagine 1-2 teaspoons of granulated sugar would remedy the situation. Or honey would be really good.
Husband’s take: He really liked it. He said he liekd it better than my “regular” stir-fry. I was surprised!
Changes I would make: Like I said earlier, I would probably add more veggies. Perhaps some green peppers, mushrooms and broccoli.
Difficulty: Easy! Refer to above reasons why I love stir-fry.