![]() TOMATO KETCHUP - Provides the red colour and extra sweetness.You can use white wine/malt vinegar if you prefer. APPLE CIDER VINEGAR - Adds the sour flavour to the sauce.If a family member has a soy intolerance/allergy then you can replace with coconut aminos. If making for a young toddler you may wish to skip it to reduce sodium levels. SOY SAUCE - Adds saltiness to balance the sauce.Use the juice from the whole can of pineapple, equivalent to ½ cup (125ml) ![]() PINEAPPLE JUICE - This provides the sweetness to the sauce.Ingredient Information (With Substitutes) Ingredient Information (With Substitutes).The deliciously sweet and tangy sauce may be a great way for children to try vegetables they wouldn't normally eat. Customizable - Carrots and bell pepper (capsicum) are noted in the recipe but you can add a range of veggies.Easy to Make - The sauce takes minutes to make and then it is just a case of cooking it together with the chicken and vegetables.However, that's not the only reason to love this dish. Although this recipe is not sugar-free, the sugar content is greatly reduced with the sweetness coming from the pineapple juice and ketchup. When chicken is nice and crispy transfer to a plate lined with paper towels (to soak up any excess oil). Grab a plate and combine the white rice and chicken….pour sweet & sour sauce on top.Children seem to love sweet and sour chicken but the takeaway classic is usually deep-fried and packed with sugar.Dip the pieces of chicken into the batter and cover them in the batter. After they are covered in batter, cook them for 2-3 minutes on each side, or until golden brown You may want to work in batches.Now to prepare the chicken – combine the batter ingredients in a bowl and mix thoroughly.Add veggies and pineapple to sauce and keep on warm temperature.You just want to cook them just a little bit so that they aren’t completely raw (about 3-4 minutes) In a separate skillet add a little peanut oil and briefly cook the veggies.It should take 3-5 minutes to thicken to the perfect consistency. Stir constantly until the sauce thickens.In a separate bowl combine 4 Tablespoons of corn starch and 1/4 cup water - once mixed thoroughly stir into the Sweet & Sour sauce.In a small sauce pan, combine all Sweet & Sour sauce ingredients and bring to a boil, stirring constantly.This Mongolian beef would be a great pair! You could also do 2 types of stir fry if you’re having lots of people over. It cooks in 3 minutes so it’s perfect for a weeknight or if you’re tight on time. I like the frozen basmati rice from Trader Joe’s. Serve it over some steamed white rice and frozen egg rolls on the side. What to serve with Sweet and Sour Chicken? Honestly, you won’t really be missing out on anything by doing it vegetarian because the sauce makes it. You can also make it vegetarian by doing all vegetables instead of the chicken. Shrimp or chicken thighs would be delicious too! Broccoli, bamboo shoots, and/or snap peas would all be great. You can also mix together sweet and sour sauce and store in the fridge overnight too.įeel free to add other veggies you like. Store in a plastic container in the refrigerator until you’re ready to make it. To prep ahead, cut all the veggies and chicken the night before. This can easily be prepped the night before so it’s a quick weeknight meal. This recipe is so easy and quite honestly fool proof! If a 16 year old can learn to make it… so can you! How to prep this ahead? It was also the first recipe my mom ever learned to make. Of all the recipes in the world… this recipe was my Grandma’s specialty when my mom was growing up. Sweet and Sour Chicken – better than Chinese takeout, easy-to-make and homemade.
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