Sweet and Sour Chicken (or meatballs or pork etc...)

Sweet and Sour Chicken

You will need chicken cut into cubes (about 3-4 cups). I will often buy chicken breast and cut them into strips and then bite size pieces. I use those industrial kitchen meat cutting scissors for this but you could cut it with a knife if you want. I cut them and then set them aside for a few minutes while you prep the rest...

1 bell pepper rough chopped or diced
1/2 onion small dice
olive oil (you could use canola, safflower, coconut oil or any oil of choice)

add olive oil to wok or skillet and heat then add the bell pepper and onion to saute until just turning soft.



Add the chicken and cook all together until chicken is thoroughly cooked. You can add the pepper and onion after the chicken is cooked if you want and I will often do that, too. I just like the flavor of the veggies on the chicken at the beginning.



While chicken is cooking you can mix the sauce...

1 can (20 ounces) pineapple chunks
1/3 cup water or so
3 Tbsp. vinegar (I use apple cider or rice vinegar)
1 Tbsp. soy sauce (I leave this out because of allergies and just add a pinch of salt to taste instead)
1/2 cup packed brown sugar
3 Tbsp cornstarch

Drain the pineapple, reserving the juice. Set pineapple aside. Add a bit of water to the juice just to bring it up to one cup of liquid total. Pour into mixing bowl and add 1/3 cup water, vinegar, soy sauce, brown sugar and cornstarch and stir it until it is smooth. Once the chicken is fully cooked I pour this liquid mixture and the drained pineapple into the skillet with the chicken and cook until the liquid is thickened and let it simmer for a few minutes more. We eat this over rice, couscous, millet or quinoa.

You can substitute other meats for the chicken, such as cubed or chopped pork pieces or small meatballs. Be creative with it and find what you like best.

This recipe feeds about 6 people. I will often make a double batch for leftovers for lunch the next day. It is great leftover, too.

I have played with the recipe and done a lemon chicken instead with lemon juice instead of pineapple juice and it is quite good, also. I did the lemon one last night and here is how it turned out... (a little washed out looking from my camera flash but it really has a nice golden tint to the glaze)

Vegetarian Egg Roll

I have been playing with some veggie versions of food that I love. I have some issues with nitrites and have to watch what I put into things. One of the biggest culprits for nitrites is meats - cured and processed meats. As I get closer to 40, I am also aware of my need for less meat and more veggies, fruits and grains in my diet as well as the need for my hubby to cut back for his hypertension. That is why the veggie versions...

Here is my latest play session results on the egg rolls

Egg Roll Filling

Cabbage

Carrot

Zucchini

Ginger

Onion

Garlic

Salt and Pepper

Heat coconut oil in wok. Place all veggies into wok and stir occasionally until just turning soft. Add ginger, salt and pepper to taste. Lay out egg roll dough and place filling into center of square. Roll according to directions on package. Place into very hot oil and brown on all sides. Keep an eye on it as it browns to make sure it is not over brown. Remove from oil and place on plate with paper towel to cool.

You may be asking why I did not add tofu at this point. I am allergic to soy... *hehe...* like itchy rashy hives kinda allergic. That makes vegetarian a little harder but not impossible. These turned out rather yummy and the kids even ate them with all the "good for you stuff" in them. I'll keep playing and tweaking...