Forget the take out!  Your own Sweet and Sour Chicken is only moments away! 

 

 

You want to know where my kids embarrass me most?  Buffets.  There’s something about self-serve food that make my kids lose all sense of decorum.  Perhaps it’s simply knowing that there’s no plexiglass holding them back from eating all the food they want that makes them lose their minds.  The moment my kids hit the buffet line, it’s just them, the tongs and stacks and stacks of plates.  I think my kids get the sensation that they are really getting away with something, you know what I mean?  You can eat, leave your dirty plate, get more food, leave your dirty plate and get even MORE  food.  This is just unheard of at home!

Chinese buffets are especially humiliating.  My kids eat shrimp like they’ve never seen food before.  I always feel like I have to explain to our waiter that we really do feed our kids.  I’m not even going to get started on the wontons, egg rolls, chicken nuggets and french fries.  My kids are in multi cultural, fried cuisine heaven!  But nothing grabs quite like that sweet and sour chicken.  I’m fairly certain I’ve seen them eat their weight in sweet and sour chicken.  The big chunks of chicken and pineapple in the candy apple like sauce is simply irresistible.  Actually I find it irresistible as well.  The tangy sauce coating all the chicken makes me pucker and smile all at the same time.

Since we cannot live at the Chinese buffet, I decided to make my favorite dish at home.  This sweet and sour dish is not only easy, but it is light and exceptionally delicious.  I like that with this sweet and sour chicken, I can control all the ingredients including the sodium.  After all, if my kids are going to eat their weight in food, the least I can do is make sure it’s good for them!  This dish does not have that candy like sauce.  It uses Mirin sweet rice wine for the tang.   Sugar and a little ketchup are mixed in for the sweetness.  Red peppers add color and crunch.  I did not use any spice as my kids cannot handle any amount of heat.  But Sriracha would be a perfect addition!

 

Who needs a buffet?  I’ll just make extra batches of sweet and sour chicken!

 

A LITTLE BIT OF CHICKEN

 Grilled Chicken Wings 

 

 Sriracha Chicken Bundles

 

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Sweet and Sour Chicken

Ingredients

• 1/4 cup mirin (sweet rice wine)
• 1 large egg
• 1 pound chicken breast tenders, cut into chunks
• 1/4 cup powdered peanut butter
• 3 tablespoons quick mixing flour ( I used Wondra)
• 3 tablespoons cornstarch
• 1 tablespoon sugar
• 3 tablespoons canola oil
• 3/4 cup green onions
• 1 red bell pepper
• 5 tablespoons water
• 3 tablespoons ketchup
• 2 tablespoons Sriracha
• 1 tablespoon plum sauce
• 1 teaspoon Worcestershire sauce
• 1 8.8 package prechooked white rice
• 1/4 cup cilantro

Instructions

1. Combine mirin and egg in a medium bowl. Add chicken and toss to coat. Let stand 5 minutes and then drain.
2. Combine powdered peanut butter, flour, cornstarach and sugar. Add chicken and toss to coat evenly. Heat a large skillet over medium hight heat. Add oil to pan. Add breaded chicken and cook 3 minutes or until done. Remove chicken and keep warm.
3. Heat a pan over high heat. Add onions and bell peppers; stir fry for 1 minute. In a small bowl, combine water and next 5 ingredients (through Worcestershire sauce). Stir with a whisk. Add chicken and ketchup mixture to pan and cook for 1 minute, stirring to coat chicken pieces.
4. Divide rice among 4 plates, top with chicken and cilantro.

2.5

Recipe from Cooking Light Magazine

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