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.
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.
Isn’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.