Wednesday, August 1, 2012

Sweet and Sour Chicken (Wicked freakin' good!)

Can we please have a conversation about making recipes that received five stars from over 140 reviewers? Here's the sitch: After about half an hour of searching, I thought that I'd stumbled upon a knock-your-socks-off recipe. And why wouldn't I have thought that? It was from the Food Network website, had received five stars from a boat load of reviewers, and used only ingredients that I already had in my house. A-Plus? I think not. The Food Network, of all websites provided me with one of the most vile recipes I've ever tried. Said recipe, as written, was absolutely disgusting and actually made me cry before I waved my magic wand and made more modifications than I care to count. I seriously started crying because I thought I'd ruined dinner. However, being the master chef that I am, I saved the meal and served up something that tasted incredible... and not just compared to what I'd started out with, either.

The measurements that I'm about to mention might be SLIGHTLY off due to the fact that I had to make so many on-the-fly modifications, but they should be accurate enough to cause a black-tie dance party in your mouth.

1/3 cup apple cider vinegar (the original recipe actually called for 1/2 cup, but I used my better judgement and automatically reduced to 1/3... and thank the Good Lord because any more would have brought not only tears to my eyes, but also vomit to my lips.)
1/2 cup brown sugar
2 tbsp white sugar
1.5 tbsp cornstarch mixed with 2 tbsp water (combine and shake together in a tightly sealed container)
1 can chunk pineapple + all the juice
1/4 cup orange juice
2 lbs chicken breast, cut into cubes (use scissors to do this... it's much easier that slicing and dicing with a sickle or whatever you modern kitchen folk use)
Cooked rice (I used brown)

1. In a large frying pan, combine the apple cider vinegar, brown sugar, white sugar, orange juice, and pineapple juice. Heat until the sugars have completely dissolved.

2. Once sugars have dissolved, add the cornstarch-water mixture and quickly, but gently stir.

3. Once the sauce begins to thicken, add the pineapple. Let the pineapple simmer in the sauce for about 5 minutes.The sauce should continue to thicken.

4. Let the chicken party with the pineapple. Cook chicken for about 5 minutes, or until the pieces are no longer pink inside.

5. Serve over rice and then mosey on over to and tell Sandra Lee to pucker up to your well-fed bottom! Pin It

No comments:

Post a Comment