If you're in the mood for some 'bowl food' as a most-lovely Ozzie frau-mate of mine used it call it, this yummy dish is for you. Just try to overlook the fact that in my picture, it's served on a plate. Instead of going out and buying a 'sweet & sour' sauce, why not try making your own? It's surprisingly easy and you'll save yourself a few $ at the checkout (there's my frugalista spirit coming out!). This is an easy recipe to double & then freeze for lunches later on. We made ours with rice, but there are lots of yummy alternatives to change things up a bit like bulgar, which is made from wheat, it has a nutty flavor and can be either cooked or soaked and eaten raw; barley, which has another 'nutty like' flavour and a very chewy consistency; or quinoa, “The Gold of the Incas”, a yummy protein-rich seed that has a fluffy, creamy, slightly crunchy texture when cooked. Enjoy & Bon Appétit!
Ingredients:
- browned chicken
- 1 red pepper, cubed
- 1 onion, large chunks
- 1-2 tbs. olive oil
- wild rice (or couscous, barley, quinoa, bulgar ... etc.)
For the sauce:
- 1 cup brown sugar
- 2 tbs. corn starch
- 2 cups pineapple chunks
- 1/2 cup white vinegar
- 3 tbs. soy sauce
- 2 tbs. granulated sugar
- 2tsp. lemon juice
- 1/2 cup water
Directions:
1. Start by getting your rice going: we make ours in a saucepan on the stove by covering the rice with an inch or two of water, boiling it down until all the water is gone and then letting it stand, covered, heat off. This usually takes about 15-20 minutes.
2. Brown your chicken, onion and red pepper with a little olive oil. Set aside.
To make your sauce:
1. Mix 2 tbsp. of cornstarch and 1/2 cup cold water in a small bowl and set aside, this will need to be re-stirred a little later.
2. Combine all of the other 'sauce' ingredients in your saucepan and heat over med.-high heat, stirring continuously.
3. Bring the mixture to a boil.
4. Re-stir your cornstarch/water mixture and pour it into the boiling saucepan - continue stirring.
5. Stir while the mixture is boiling until it thickens to a thick syrup consistency ( this may take several minutes)
6. Remove from heat when desired thickness is achieved. Mix in the chicken, onion and pepper and then serve over your grain.
hi,Kendra
ReplyDeleteI'm just reading your blog...and the cooking of the normandy crêpes...Do you remember?So do I!
sorry...I don't speack good English
I often think to you!
kiss
Marie-françoise
Coucou Marie-Francoise!!
ReplyDeleteEst-il meme possible d'oublier? J'ai de merveilleuses souvenirs d'etre assis autour de la table dans ta cuisine, preparant des crepes. Lors de mon retour au Canada, j'ai pu preparer beaucoup de crepes pour ma famille a l'aide de ta recette. Je ne sais pas comment qu'on le dis, mais, ma mere elle pense super haut de toi. Malheureusement, je l'ai perdue, ta recette ... serait t'il possible de me le renvoyer?
J'espere que t'aime bien mon Blog :) J'adore essayer de nouvelles recettes! Mon mari l'adore pour d'autres raisons haha. Je pense souvent a vous aussi. Ma famille francaise me manque tellement. Kendra :)
ps - veuillez m'excuser pour mon francais aussi - et le manque d'accents dans cette poste. Je trouve que j'ai encore bien de la misere a ecrire en francais! De plus, comme je demeure maintenant a Ottawa (tous pres du bord du Quebec), j'ai adopté un accent plus québecois et perdu l'accent francais :( cela me rend tres triste ... mais, cela dit, je comprend tres bien le francais et tu peux m'ecrire en ceci si c'est plus facile pour toi!
GROS BISSOUS!!