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Sweet & Sour Chicken (9/26/2008)

Sweet & Sour Chicken

1 lb. Boneless, skinless chicken breasts, cut into 1" chunks
1 egg white
1 tsp. Kosher salt
2 tsp. Cornstarch
1 (10 oz.) can pineapple chunks (save the juice!)
¼ cup juice from canned pineapple
¼ cup white vinegar
¼ cup ketchup
1 tsp. Soy sauce
1 teaspoon Kosher salt
2-3 tablespoons brown sugar
¼ tsp. Red pepper flakes (or a couple dashes of hot sauce, optional)
1tablespoon cooking oil
1 red bell pepper, cut into 1" chunks
1 yellow pepper, cut into 1" chunks
1 green pepper, cut into 1" chunks
½ bag frozen broccoli florettes, thawed
1 carrot, peeled and sliced thin
1 small can water chestnuts, drained
1 teaspoon cooking oil
1 tsp. Ginger powder or fresh grated ginger
White Rice

In a large bowl, combine chicken with the egg white, 1 tsp. Kosher salt and cornstarch. Stir to coat. Let rest for 15-30 minutes at room temperature or up to overnight in the refrigerator. (If refrigerating, make sure to bring chicken to room temp. before cooking!)

In a small bowl, whisk together the pineapple juice, vinegar, ketchup, salt, brown sugar soy sauce and red pepper flakes.

Heat a large, non-stick skillet or wok over high heat. Make sure the pan is hot. Add 1 tablespoon oil and spread around pan. Add chicken in batches and spread out in a single layer. Don't overcrowd the pan. Cook 1 minute untouched, until the bottom is browned. Flip and fry the other side for 1 minute. Remove with slotted spoon to a clean plate.

Turn heat to medium and add 1 teaspoon cooking oil. When oil is hot, add the bell pepper chunks, carrot, water chestnuts and ginger. Fry 1 minute. Add pineapple chunks and the sweet & sour sauce. Turn heat to high and when the sauce is simmering, add the chicken pieces back to skillet. Add broccoli florettes. Let simmer 1-2 minutes, or until the chicken is cooked through. Serve over hot cooked white rice.

Serves 4.

Do you have a recipe you'd like to share? Email it to Mike at michael.kaye@kdth.com.

 

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