Our family absolutely loves Japanese and Chinese food-even the kids love it. I thought I would share a couple of our favorite recipes. They are not authentic Chinese recipes but they sure are good. . .
Sweet and Sour Chicken
2 ½ cups cut up cooked chicken
1 egg, slightly beaten ½ cup sugar
¼ cup cornstarch 1 green pepper, cut into 1” squares
2 tablespoons shortening ¼ cup water
1 can (13 ½ oz) pineapple chunks, 2 tablespoons cornstarch
drained (reserve syrup) 1 teaspoon soy sauce
½ cup vinegar 1 can (16 oz) small carrots,
3 cups hot rice drained
Toss chicken and egg until all pieces are coated.
Sprinkle ¼ cup cornstarch over chicken; toss until all pieces are coated.
Melt shortening in medium skillet. Add chicken pieces; cook over medium heat until brown. Remove chicken from skillet and set aside.
Add enough water to reserved pineapple syrup to measure 1 cup. Stir liquid, vinegar and sugar into skillet. Heat to boiling, stirring constantly. Stir in green pepper; heat to boiling. Reduce heat; cover and simmer 2 minutes.
Blend water and 2 tablespoons cornstarch; stir into skillet. Cook stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Stir in pineapple chunks, soy sauce, carrots and chicken; heat through. Serve over rice. 4 servings
If you like shish-ka-bobs try these:
3 whole chicken breasts, cut into 1” cubes
20 oz can pineapple chunks, reserve juice
1 cup packed light brown sugar
1/3 cup soy sauce
¼ cup butter
green and red pepper chunks
Drain pineapple, reserving juice. Boil reserved juice, 1 cup brown sugar and soy sauce for 5 minutes. Stir in butter. Pour over chicken. Chill 1 hour. Remove chicken. Cook marinade until syrupy. Skewer chicken, pineapple and pepper chunks. Brush with syrup. Broil turning and brushing until chicken is done, about 10-12 minutes. Serves 4
These are 2 recipes that my family really likes and I hope yours will also!