Sweet and Sour Chicken

So I lived in El Paso for a few years when I was first married and learned to cook from my neighbor. No - not Mexican food, but Philipino food! Yummers! So Patsy taught me some of her favorites and this is one that I love because it taught my kids to like peppers. It is not her exact recipe because I have gotten lazy over the years and just throw a little here and a little there, but tonight I meausred so that I could post this for you to enjoy, and believe me you will! The salt in the picture was supposed to be Corn Starch.... it's been a long day. :) Thank you Patsy!!

Sweet and Sour Chicken

Prepare all the vegetables and chicken before starting

2-3 Tbsp oil

1 Tbsp minced garilc

Put in pan and brown garlic a bit so that your house smells as if you are making something fabulous! This way if you ruin it, your house will still smell good! :)

Place the cut up chicken (I think I cut up about 8-10 Chicken tenderloins, not breasts) in the pan and cook thouroughly. It may start too brown and then you know it's time to start the magic!

Add to pan......

1 Cucumber chopped

3 peppers chopped (your choice of colors)

1 Cup carrots sliced very thin (not shredded)

1 Tomato cut up

1 can of Pineapple chinks/tidbits (save the juice for later)

1/2 cup White Vinegar

1 3/4 cup ketchup

1/4 cup sugar(optional)

Stirring regularly, let it cook so that the vegetables can soften a bit. (a few minutes)

Meanwhile add 1 Tbsp of corn starch to the Pineapple juice and mix well. Then add to the pan and mix it all up. Let it simmer and it should thicken. Continue to stir it regulalry and start to salivate.

Place 1/2 cup rice on plate and then a heaping 1/2 cup of Sweet and Sour Chicken. Side dish? No side dish! This is all the food groups in one! Viola! Enjoy!!

#sweetandsour #chicken #vegetables