Unlike the usual sweet and sour chicken, this version is not breaded so it isn't as heavy. It goes together really quick, with just a few simple ingredients, but it packs a lot of flavor. It's great served over rice. You can whip this up in the same amount of time it would take you to get it delivered. The only thing missing is the fortune cookie!
 |
| The EZ Sweet and Sour Chicken Party. Also invited but not pictured: Garlic, Soy Sauce and Red Pepper Flakes! |
 |
| Saute carrot slices in butter and brown sugar in a separate skillet. I forgot to tell you that butter and brown sugar were late-comers to the party! |
 |
| Combine soup, pineapple, garlic, lemon juice, honey, soy sauce and spices. |
 |
| Stir sauce ingredients until hot and thickened. Season well with salt and pepper. |
 |
| Add chicken strips, green pepper, and sauteed carrots to the thickened sauce mixture. |
 |
| Stir in green onion tops and red pepper flakes. |
 |
| Garnish with additional green onion tops, and serve with hot cooked rice and egg rolls. |
EZ Sweet & Sour Chicken
3 carrots, peeled and sliced
1 tablespoon butter
1 tablespoon brown sugar
1 can (10-3/4 ounces) condensed tomato soup
1 (8-ounce) can pineapple chunks, undrained
2 cloves garlic, minced
1/4 cup honey
1/4 cup lemon juice
1/4 teaspoon paprika
1/2 teaspoon dry mustard
2 tablespoons soy sauce
4 boneless, skinless chicken breasts cut into strips
1 green pepper cut into strips
6 green onions, sliced (green part only)
1/4 teaspoon red pepper flakes
salt and pepper to taste
hot cooked rice
In a skillet over medium heat, saute carrot slices in butter and brown sugar until tender, but still crisp. Meanwhile in a separate skillet over medium heat, combine the soup, pineapple, garlic honey, lemon juice, paprika, dry mustard and soy sauce. Salt and pepper to taste. Stir until thoroughly heated and sauce begins to thicken. Add carrots, chicken, and green pepper to sauce mixture and cook until chicken is done, around 8 minutes. Stir in green onions and red pepper flakes. Serve over hot, cooked rice. Garnish with additional green onion tops if desired.
Prep Time: Approximately 20 minutes Cook Time: Approximately 20 minutes
3 carrots, peeled and sliced
1 tablespoon butter
1 tablespoon brown sugar
1 can (10-3/4 ounces) condensed tomato soup
1 (8-ounce) can pineapple chunks, undrained
2 cloves garlic, minced
1/4 cup honey
1/4 cup lemon juice
1/4 teaspoon paprika
1/2 teaspoon dry mustard
2 tablespoons soy sauce
4 boneless, skinless chicken breasts cut into strips
1 green pepper cut into strips
6 green onions, sliced (green part only)
1/4 teaspoon red pepper flakes
salt and pepper to taste
hot cooked rice
In a skillet over medium heat, saute carrot slices in butter and brown sugar until tender, but still crisp. Meanwhile in a separate skillet over medium heat, combine the soup, pineapple, garlic honey, lemon juice, paprika, dry mustard and soy sauce. Salt and pepper to taste. Stir until thoroughly heated and sauce begins to thicken. Add carrots, chicken, and green pepper to sauce mixture and cook until chicken is done, around 8 minutes. Stir in green onions and red pepper flakes. Serve over hot, cooked rice. Garnish with additional green onion tops if desired.
Prep Time: Approximately 20 minutes Cook Time: Approximately 20 minutes
No comments:
Post a Comment