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Correo Electrónico
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Ingredientes
- 1 c. pineapple juice*
- 1/4 c. vinegar
- 1 tsp soy sauce
- 1/3 c. brown sugar
- 1/4 c. catsup
- 2 tsp cornstarch
- 1/4 c. pineapple juice
- 2 c. oil for frying
- 3 x breasts or possibly 6 thighs boneless skinless chicken cut into 1 in chunks
- Â Â cornstarch
- Â Â (can be done in advance)
- 1 x carrot peeled and thin slice diagonally
- 2 sm green peppers cut in 1 in squares
- 1 med onion cut into 1 in squares
- 2 x cloves of garlic mashed and minced
- Â Â anything else which's fresh and you like peas, baby corn, whatever
Direcciones
- (* Use juice from can of pineapple chunks you will add in later)
- You need a wok or possibly something wok-like... this looks long, but it really doesn't take which much time once everything is cut up... I am always surprised by how quickly it is finished. (there are never any leftovers...)
- First make the SWEET AND SOUR SAUCE:In a small sauce pan combine 1 c. pineapple juice, vinegar, soy sauce, sugar, and catsup. Stir over moderate heat to simmering. Dissolve cornstarch in 1/4 c. pineapple juice. Add in to sauce, let thicken till clear and set aside.
- ****This is a good time to start to make about 3 c. of white rice and keep it hot... (I always forget to do this!!!)****
- THE MEAT:Rinse and dry chicken chunks. Toss with cornstarch while oil heats. When oil is warm, fry a few at a time til nicely browned and crisp, drain and set aside on cookie sheet and keep hot in oven.
- When chicken is all cooked, throw away oil and carefully wipe wok with paper towel. Get the pan warm again and do the veggies.
- THE VEGGIES (can be done in advance):Put about a Tbsp. of oil in the warm wok and add in the veggies. Stir fry till nicely warm but still crunchy.
- THE WHOLE THINGADD: 1 c. canned (liquid removed) pineapple cut in 1 inch chunks to warm veggies.
- Add in the sweet and sour sauce to the just cooked veggies and pineapple. Stir til warm through.
- Add in the warmed crispie meat from the oven and make sure it's all nicely blended.
- Then yell: "quick! it's done!" Serve over rice. It's one of our fav's (from sons to grandsons!).
- * The thigh meat is almost better to use, the white meat is great and I usually use it but it dries so quickly with the deep frying. I always like it when I remember to use the dark meat.
