"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Sweet and Sour Chicken and Vegetables Recipe

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This recipe for Sweet and Sour Chicken and Vegetables, by , is from The Ann Arbor 2nd Ward Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Brittny Smith


chicken batter:
1 egg, beaten
1/2 c. flour
1/2 tsp. each onion and garlic powder
1/2 c. water
1/4 tsp. salt
1/2 tsp. baking powder
1/4 c. cornstarch
1 tsp. olive or peanut oil
3-4 boneless skinless chicken breast cut into 1 1/2-inch cubes (set aside)

Sweet and Sour Sauce:
3/4 c. sugar
1/3 c. ketchup or applesauce
1 or 2 tbsp. soy sauce
1 tbsp. molasses (optional)
pinch of salt if needed
2/3 c. water
1/4 c. good quality cider, or rice wine vinegar
2-3 tbsp. cornstarch
1/3 c. water
2-3 chopped green onions (optional)

1. Combine all ingredients (except chicken) mixing well. Dry chicken with a paper towel and dip into batter. Place in non-stick skillet with hot oil until golden brown and cooked through.

2. Drain cooked chicken on paper towels and place in a warm oven until ready to serve.

3. In remaining oil add 2 bell peppers (I like red and yellow to add color) and 1 1/2 c. snap peas. Cook on med-high for 7-10 minutes.

Sweet and Sour Sauce:
1. Mix cornstarch with water and set aside
2. Combine remaining ingredients except scallion in saucepan and bring to a boil. Reduce heat to low and slowly whisk in cornstarch mixture. Simmer for 10 minutes.
3. Add scallions then pour over chicken and vegetables.

Serve over sticky rice. I use a 2 parts water 1 part rice ratio in my rice cooker.




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