Day: February 8, 2016

I’m not going to post a Menu Plan Monday because I am loosely following a menu I have created to share with you on Saturday. In preparation for that menu, I went through my old posts and found this oldie but goodie. When I looked at the blog post, I noticed no picture of the finished dish. So I’ve decided to remedy that.

Today begins the Chinese New Year. Rather than ordering Chinese food from a restaurant, I decided to cook up one of our favorite dishes at home. I think the two biggest differences were the chicken was not battered, and there was no red sauce. This dish was still big in taste.

This is a simple 15 minute meal if you used already cooked chicken or pork!  When my hubby tasted it, he told me it was better then the sweet and sour chicken that you get in Chinese restaurants.  Now that”s saying a lot.

Stars of the recipe:

• 1 lb of diced-up chicken or pork (already cooked)
• 1 Tbsp oil
• 1 cup green pepper, cut into 1-inch pieces (I used red pepper.)
• 1 cup of onion, cut into thin wedges (I cut mine into bigger pieces today.)
• 1 (15 oz.) can of pineapple chunks in juice
• 1/4 cup brown sugar, firmly packed
• 1/4 cup white vinegar
• 2 Tbsp. cornstarch
• 2 Tbsp. soy sauce

Steps:

1. Preheat oil in a wok or large skillet over medium-high heat.
2. Stir fry green peppers and onion in hot oil for 2 to 3 minutes or till crisp-tender.
3. Remove from wok or large skillet. Add more oil, if necessary.
4. Reheat chicken or pork in a skillet.
5. Drain pineapple, reserving juice.
6. In a small pan, combine the juice, brown sugar, vinegar, cornstarch, and soy sauce. Bring to a boil; cook for about 1 minute or till thickened, stirring constantly.
7. Return green pepper and onion to skillet. Stir in pineapple and the thickened sauce.
8. Cook and stir until heated through.
9. Serve with rice, if desired.

This post is linked to Eat at Home’s Ingredient Spotlight.

This post is linked to Miz Helen’s Cottage’s Full Plate.