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Recipes: sweet & sour chicken

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Do you ever crave Chinese but just don’t feel like getting dressed and going out, or worse, have a spouse who just cannot tolerate Chinese food?

Give Rachael Ray’s recipe for sweet & sour chicken a try. Buy enough chicken so those who don’ want Chinese can still make a meal without your having to put off satisfying your craving.

Ingredients:

  • 1 pound boneless, skinless chicken thighs, fat trimmed, then cut into ¼ - inch pieces
  • 6 teaspoons cornstarch
  • 2 Tablespoons lower-sodium soy sauce
  • ⅓ cup ketchup
  • ¼ cup sugar
  • ¼ cup cider vinegar
  • 1 can (8 ounce) pineapple chunks in juice, drained, reserve juice
  • 2 Tablespoons canola oil
  • 1 Tablespoon minced ginger
  • 1 green bell pepper, cut into ¾ - inch pieces

Directions:

  1. In a medium bowl, combine the chicken, 4 Tablespoons cornstarch and 1 Tablespoon soy sauce.
  2. In a small bowl, whisk the remaining cornstarch and soy sauce with the ketchup, sugar, cider, vinegar and pineapple juice.
  3. In a large nonstick skillet, heat the oil over medium-high until it shimmers.
  4. Add the chicken and cook, turning once, until browned (about 4 minutes).
  5. Add the ginger and cook, stirring often, until fragrant (30 seconds).
  6. Add the pineapple chunks and the bell pepper.
  7. Cook stirring occasionally, until the pepper is crisp-tender (about 3 minutes).
  8. Stir in the ketchup mixture, bring to a boil and cook until the sauce thickens (about 1 minute).

On the Side:

  1. In a skillet, heat 4 teaspoons toasted sesame oil over medium.
  2. Add ¾ cup frozen peas and carrots, ½ cup chopped scallions and 2 cups cooked rice.
  3. Cook, stirring, 1 minute.
  4. Stir in 2 teaspoons lower – sodium soy sauce.

Serves 4

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