Thursday, Dec 20 2007

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Sweet and Sour Chicken

By Pammi Singh

Ingredients

2 boneless chicken breasts, cut into bite-sized pieces
1/4 cup shredded capsicum
2 carrots, cut into thin strips
2 onions, sliced finely
3 tbsp oil

Make paste of

1 egg white
1 tsp finely grated ginger
1/4 cup milk
1 tbsp cornstarch
Salt as per taste
Pepper as per taste

For Sauce:

1 tbsp lemon juice
1/4 cup sugar
1/4 cup red wine vinegar
3/4 cup water
1 cup juice of can of pineapple chunks
1/4 cup tomato ketchup
1/4 tsp garlic powder
1/4 cup cornstarch

Method for Sauce

1. Dissolve cornstarch in 1/4 cup water
2. Mix remaining water and pineapple juice and heat it
3. Slowly stir in sugar and other remaining ingredients
4. Sir in cornstarch mixture also
5. Stir continuously till the sauce thickens
6. Remove from fir and let it cool

Method for Chicken:

Heat oil in a skillet

Dip chicken pieces in the batter

Stir-fry the chicken pieces, till cooked

Remove and keep aside

Stir-fry the carrots, capsicum, add oil if needed

Add chicken pieces again and also onion

Cook for another 2 minutes

Add the sauce, cook till thickens, approx 2-3 minutes

Serve hot

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