Off the kids’ menu
Here’s a recipe for Chinese food that took me back. Way back.
Sweet and sour chicken is the bridge between ordering chicken strips with ketchup and Hunan chicken with extra spice at a Chinese restaurant. This is a quick and easy way to recreate that magic moment when every 5-year-old realizes foods beyond macaroni and cheese aren’t icky.
Now, well into adulthood, I like dishes that make me slightly uncomfortable. Although I don’t eat red peppers or jalapeños, I don’t mind their flavoring in my meal. Yum. Still, this recipe is good, but don’t expect to break a sweat. Perfect for kids.
Sweet and Sour Chicken
Ingredients
1, 20-ounce can pineapple chunks, juice reserved
1/4 C. soy sauce
1/2 C. vinegar
3/4 C. brown sugar
1/4 C. flour
1 green bell peppers, diced
1, 8-ounce can water chestnuts, drained and sliced
1 1/2 pounds cooked chicken meat, cut into strips
Directions
In a large saucepan over medium-low heat, blend reserved pineapple juice, soy sauce, vinegar and brown sugar. Mix in flour; stir until thick. Stir bell peppers and water chestnuts into saucepan. Mix in chicken. Cook and stir until heated through. Stir in the pineapple chunks before serving. Serves four.
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