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Zilinski Sweet & Sour Chicken
Image Credit to Vectorilla
When I went to Rutgers, there was a great little hole in the wall called Noodle Gourmet where I went, oh, about once a week to order the same exact dish: sweet and sour chicken. I kid you not: I ate sweet and sour chicken at least once a month for five years, and it never got old.
After we moved to Texas, specifically The Middle of Nowhere, Texas, there was no good chinese food to be found, and for a while I went through a sort of sweet and sour chicken withdrawal. Eventually, I found a chinese cook book, written in English for my pleasure, at Hastings in the mark-down bin for only $3.99. Now, it didn't even have to be a chinese cook book, and I would have bought it for that price. I mean, can you ever really have too many cookbooks? No matter what you say, my answer will always be hell no. Well, there was a sweet and sour chicken recipe in it, and with some modification, I managed to make it taste somewhat like what I remembered it tasting like at Noodle Gourmet. Not the same, but certainly enough to satisfy my craving.
Ingredients
- cooked jasmine rice
- 20 oz can pineapple chunks
- ¼ c. soy sauce
- ½ cub cider vinegar
- 3⁄4 c. brown sugar
- 2 TBS corn starch
- 1 small diced green pepper
- 1 small diced red pepper
- ¼ c. chopped green onion
- 4 TBS ketchup
- 8 oz can water chestnuts, drained and sliced
- 1½ lbs cooked chicken breast, diced
Directions
- In a large saucepan over medium heat, mix the pineapple juice from the can with the soy sauce, cider vinegar, and the sugar. Add the flour and stir until it thickens up.
- Add the peppers, onion, water chestnuts and chicken. Stir it together until the chicken is hot. Add the pineapple, stir until it's warm, and serve over jasmine rice.
