posted December 09, 2011 03:15 PM            

List of Ingredients:
• 1 large chicken breast (= half a lb.)
• 1 green pepper (or any other color you prefer)
• 3 slices of pineapple (it can be canned, but make sure to drain it well/dry with paper towel if needed)
• 1 small onion
• ¼ cup of corn starch
• 3 tbsp. vinegar
• 4 tbsp. ketchup
• 4 tbsp. sugar
• ¼ tsp. sesame oil

Preparation of Chicken (Part 1)
1. Cut chicken breast into one inch cubes and place in bowl.
2. Add ½ cup of corn starch.
3. Mix chicken & corn starch thoroughly.

Caution: Hot Oil blanch chicken
1. Slowly place chicken into the preheated oil. Make sure the chicken pieces are not sticking together. (heated oil 325-350 degrees Fahrenheit/163-177 degrees Celsius)
2. Deep fry for 30 seconds to a minute.
3. Remove chicken and drain on paper towel.

Preparation of Vegetable/Fruit (Part 2)
1. Cut bell pepper down the middle. Remove the insides (optional).
2. Cut bell pepper into one inch cubes.
3. Dice pineapples into one inch cubes.
4. Dice onion into one inch cubes.

Stir Fry (Part 3)
1. Add one tablespoon vegetable oil into heated pan/wok.
2. Add bell peppers and onions, stir for 5-10 seconds.
3. Add the pineapples and stir for 5-10 seconds.
4. Add 3 table spoons of vinegar.
5. Add 4 table spoons of sugar.
6. Add 4 table spoons of ketchup.
7. Add ½ tsp of sesame oil.
8. Stir for one minute.
9. Add chicken and stir. Let mixture rest for 1-2 minutes.

Thicken Sauce (Part 4) (optional.. I usually find the sauce already thickened at this point without having to add more starch)
1. Place 4 tablespoons of water into bowl.
2. Add ½ teaspoon of cornstarch in with the water and mix.
3. Slowly pour mixture into sweet and sour chicken and stir.
4. Continue to stir for another 15-20 seconds.
5. Complete.

posted December 23, 2011 06:52 AM            

I Chinese food.
I miss it too! Since I moved here I can't find it as easily. I will look for it this weekend...

posted January 18, 2012 03:31 AM            

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