Whats For Dinner Mom?

If there's one thing that I detest, it's greasy fried food covered in goopy Chinese take-out sauce. Okay, so sometimes I like that stuff, but it usually those cravings come at 3 o'clock a.m. during a certain time of the month.

This recipe for Sweet and Sour Chicken doesn't deep fry, but instead uses a method for creating a delicate, smooth and succulent chicken that goes perfectly with a lighter sweet and sour sauce. The secret is in the chicken marinade, specifically using egg white and cornstarch, which creates a super-light coating all around the chicken. It won't be a crunchy, deep fried coating, but I think it's a nice alternative, both texture-wise and weight-wise!

1 lb boneless chicken breasts cut into 1" pieces
1 egg white
1/2 tp kosher salt
2 tp cornstarch

Combine everything in a bowl and let sit for AT LEAST 15 min. Its VERY important that the chicken gets to room temperature. If the chicken is still cold then it won't turn out right.

Whisk together...

1/2 cup pineapple juice (this is from the can of pineapple that you will be using later)
1/2 cup white wine vinegar
1/2 cup ketchup
1/2 tp kosher salt
about 4 TB brown sugar ( if you want it more sweet then add more)

If you don't end up using as much veggies as I do then half the recipe for the sauce. It up to you how saucy you want it)

Set aside and cut all your veggies. We like carrots, red peppers, onions, pea pods, cucumbers and tomatoes.

Heat pan over high heat until a bead of water instantly sizzles and evaporates. (This is a very important step. If its not hot enough then the chicken will not cook right.) Pour 1TB of oil and swirl to coat the pan. Add chicken and spread out in one layer. let it fry for 1 min until bottom is brown. Flip and fry other side for 1 min. Take out of pan and reserve.

Turn pan to medium heat and add 1 tsp of oil. Add the veggies and 1 tp of grated ginger. Cook for about a minute. Add your can of pineapple and the sauce you previously whisked. Turn heat to med-high and when sauce starts to simmer then add chicken back in for a few more minutes until cooked through and sauce has thickened.

I tell ya this is sooo much better then the bottled stuff from the store. The vinegar is what gives it the sour taste and the ginger just adds that authentic taste to it. Oh and do you want a tip on how to peel the ginger before you grate it?......scrap it with the edge of a spoon. Its really quite simple. Have you even discovered the wonders of ginger?? I am just starting on that journey myself!

Again, proof that we like it! Todd eating dinner with us is a rare but special treat so I really needed to document it. I hope you try it and enjoy it as much as we do!

What is your favorite dinner?