Sweet and Sour Chicken (Modified)

Today, one of my bestest friends, Deni, has decided to share this recipe she tried out on her man the other night with great success. It was also Deni’s birthday yesterday, the 13th, so we’re wishing her a very happy birthday!

With cake!

Now, Deni hates Chinese food, so J never gets Chinese food, but Deni combined three separate recipes in a compromise….and she couldn’t stop eating it! Let’s check out her recipe!

Sweet and Sour Chicken

Stir Fry

4-6 large chicken breasts (into small cubes)
1 medium onion (thinly sliced)
1 green pepper (thinly sliced)
1 red pepper (thinly sliced)
2 cloves of garlic (crushed with garlic press)
4 tablespoons butter
And any other vegetable you see fit

Sauce

1 cup apple cider vinegar
½ cup ketchup
2 tablespoons soy sauce
1 ½ cup sugar
1 can pineapple tidbits (juice and all)
½ cup chicken broth
2 tablespoons corn starch

Directions:

Preheat oven to 350⁰ F.

9”x13” glass pan out (You can line with foil but I don’t bother.)

Melt 2 tablespoons butter into a large, deep skillet on medium to high heat. Sauté onion, peppers, and garlic in skillet for 5ish minutes, until onions are translucent. Pour ½ of mix into pan. Add 2 tablespoons of butter and chicken cubes, stir regularly, and cover until chicken is fully cooked. Once chicken is cooked, pour and mix into pan.

In small bowl, slowly stir corn starch into chicken broth. Add into skillet and stir in all remaining ingredients. Allow sauce to simmer for 3-5 minutes on med-low. This allows the corn starch to start to thicken the sauce. Pour over chicken, onion, peppers in glass pan. Cover with foil. Bake for 35 minutes. Remove foil and bake for another 10-15 minutes.

Serve over sticky rice (makes a large family size portion, so feel free to cut in half for smaller family).