callie’s favorite – sweet & sour chicken

Whenever the question comes up (which is quite often) – “What should we have for supper”? – Callie’s quick to say, “Sweet and sour chicken”.  I know it will never compare to some of her favorite Chinese food restaurants but it probably comes in a very close second. It wasn’t until this past summer that I came up with this “keeper”.  And, best of all, it’s not that hard to make. 

This recipe begins with cutting up chicken breasts into one inch chunks. I suppose you’re gonna ask, “how much chicken”? I usually make this by sight more than by recipe. So, I’m going to say three large breasts for the four of us. I put flour, salt, pepper and garlic powder in a large zip lock baggie and shake the chicken pieces until they’re covered.

IMG_3209I add Crisco to my cast iron skillet and preheat. When the oil is good and hot, fry the chicken pieces until golden brown and no pink center.

IMG_3210While the chicken is cooking, I cut up onion and bell pepper into chunks.

IMG_3211

After the chicken has been fried, the onion and bell peppers are slightly cooked in a hot skillet. You can add pineapple chunks and carrots, if you choose. I didn’t have either one when I made it this time.

IMG_3213Once the veggies are slightly cooked, add the fried chicken chunks and a bottle of sweet and sour sauce mix. Heat through.

IMG_3212I’ve tried several different kinds. This is my favorite (when you can find it).

IMG_3216Isn’t it beautiful? And DELICIOUS! Serve over a bed of rice. I use Minute Rice because I know I can’t mess that up. For some reason, when I make “real” rice, it’s always a disaster. Maybe you can tell me how to make it without turning to mush.

IMG_3217Go ahead…try it! It’s not that difficult and goes together fairly quickly. Let me know what you think and how your family likes it!

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5 comments on “callie’s favorite – sweet & sour chicken

  1. J. Rhoades says:

    Looks yummy! I do a sweet and sour chicken that you bake in the over and make your own sweet and sour sauce out of ketchup and brown sugar and vinegar. Now that I mention it, that may be what’s for dinner tonight!

    • Mmmmm – that sounds interesting (and good)!! Thanks for leaving your comment and for visiting my blog. Hope you’ll check back again (and let me know you visited).
      Happy Thanksgiving!

  2. Harry and Sharon Drake says:

    Well, as long as you and your family like the sweet and sour chicken this way , sounds like you have a winner.
    The minute rice is just that minute rice. I used to do rice the longgg way. Found I had to have lot of water while cooking and I would rinse it off with cold water and add lot of fresh water and let it continue to cook, then when soft , rinse . But it takes quite a while and I have been known to get busy with other food for the meal and so had to throw it out because it got burndt. I think the main thing is to have a lot of water with the rice. So I just make sure to have the minute rice on pantry shelf and spend time with other things. It is ok.
    We had an oven like yours, finally got to use either the stove top or microwave. Also crock pot and I were good friends. Now have new stove and use the oven very little.
    Glad you are all ok . Great weather here in south central Kansas,very cold,but no snow or rain. Cotton and maize yet to harvest. Take care. Harry and Sharon Drake

  3. Diane says:

    Looks yummy. As far as your rice question. I use Riceland rice mostly bc its available at the grocery store I use. I only use the water and rice on the directions. I skip the margarine and salt. By skipping the margarine the rice is usually sticky like at a Chinese restaurant and my kids love that. Just use twice as much rice as water and you should be fine! Bring it to a boil then cook covered 15-20 minutes. I also try to sneak in brown rice since it’s better for you. I usually get busted though and someone complains!!

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