Friday, February 29, 2008

Sweet and Sour Chicken (or Pork)

(adapted from an recipe)
Faster than waiting for delivery. Healthier than fried mystery meat. Less frightening than fuscia sauce.
  • 1/2 cup orange juice (or apricot wine plus a little lemon and lime juice if there is no OJ)
  • 2 Tbsp. low sodium soy sauce
  • 1 Tbsp. honey
  • 1 Tbsp. cornstarch (optional)
  • 1/2 tsp. ground ginger
  • 1 Tbsp. canola oil
  • 1 tsp sesame oil
  • 1 clove garlic, minced
  • 1 pork tenderloin, sliced 1/4" thick OR 1 lb boneless, skinless chicken breast cut into small cubes
  • 1 green bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 1 red bell pepper, chopped
  • pineapple rings, chopped the same size as the peppers
  • brown rice (optional)
Mix orange juice (or wine), soy sauce, honey, lemon/lime/pineapple juice, cornstarch and ginger in small bowl. Set aside.
Heat oil in large skilet and add garlic and meat; cook meat thoroughly.
Add pineapples and peppers and stir fry 4-5 min.
Add juice mixture and bring to a boil. Simmer 1 minute until sauce is thickened, stirring constantly. Serve over hot cooked rice