This is a pretty easy, flavorful meal that feeds my family of five with enough leftovers for lunch for two the next day. I most often make my Asian sauces with brown sugar and they have a coffee color. I use white sugar in this and add red food coloring, so it looks and tastes more like Chinese take out, but even better natch. We love, love, love this with steamed rice. Peace, B.
Cut up 2 pounds of boneless, skinless chicken breasts into bite size pieces. Place in a bowl with 1/2 cup milk and two beaten eggs. Toss to coat. Dredge each piece through all purpose flour mixed with some ground ginger, black pepper, and garlic powder.
(I forgot to take the time to actually measure this out this time, but I'll guesstimate 2 cups flour, a teaspoon each of garlic and pepper, and a 1/2 teaspoon ginger.) Fry and place on a paper towel lined plate to drain. Set aside while you assemble the rest of the recipe.
For the sauce, mix together the following ingredients in a small sauce pan: 1/2 cup pineapple juice (from a 20 ounce can of pineapple chunks); one cup water; and 1/4 cup sugar.
Heat over meduim high heat, stirring until sugar is dissolved.
Add 1/4 cup red wine vinegar and 3 tablespoons lemon juice.
Mix together 2 tablespoons cornstarch with enough water to make a roux. Add to the pan. Stir constantly while bringing the sauce to a boil. Allow to thicken and remove from heat.
(You can add red food coloring to this sauce after the lemon juice and before the roux if you want that Chinese take out look.)
In your wok or large skillet, stir fry the following veggies in a couple of teaspoons of seasame oil: one thinly sliced red bell pepper; one thinly sliced green bell pepper; one chopped yellow onion; and one bag of broccoli slaw mix. (You could always julienne your own veggies.) Add sauce and continue to cook veggies over medium heat until sauce clings to veggies. Add 20 ounce can of pineapple chunks and the chicken. Heat through. Serve with steamed white rice.
Cut up 2 pounds of boneless, skinless chicken breasts into bite size pieces. Place in a bowl with 1/2 cup milk and two beaten eggs. Toss to coat. Dredge each piece through all purpose flour mixed with some ground ginger, black pepper, and garlic powder.
(I forgot to take the time to actually measure this out this time, but I'll guesstimate 2 cups flour, a teaspoon each of garlic and pepper, and a 1/2 teaspoon ginger.) Fry and place on a paper towel lined plate to drain. Set aside while you assemble the rest of the recipe.
For the sauce, mix together the following ingredients in a small sauce pan: 1/2 cup pineapple juice (from a 20 ounce can of pineapple chunks); one cup water; and 1/4 cup sugar.
Heat over meduim high heat, stirring until sugar is dissolved.
Add 1/4 cup red wine vinegar and 3 tablespoons lemon juice.
Mix together 2 tablespoons cornstarch with enough water to make a roux. Add to the pan. Stir constantly while bringing the sauce to a boil. Allow to thicken and remove from heat.
(You can add red food coloring to this sauce after the lemon juice and before the roux if you want that Chinese take out look.)
In your wok or large skillet, stir fry the following veggies in a couple of teaspoons of seasame oil: one thinly sliced red bell pepper; one thinly sliced green bell pepper; one chopped yellow onion; and one bag of broccoli slaw mix. (You could always julienne your own veggies.) Add sauce and continue to cook veggies over medium heat until sauce clings to veggies. Add 20 ounce can of pineapple chunks and the chicken. Heat through. Serve with steamed white rice.
