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.

I 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.

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

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.

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

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

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.

Go 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!