Wednesday, June 2, 2010

Sweet Sour Chicken

Can you tell that I have a lot of chicken in my freezer? Just call this super-quick dinner #3. Again, it's a one-pot, no mess, no fuss kind of meal. It's for that specific reason that we used to eat this a lot when I was a kid. At the time, all I could say was, "What, sweet sour chicken again?" But, things change when you get older and you realize just how much you appreciate those recipes of convenience. So much so that I find myself making this fairly often whenever I have chicken to use up. What do you know? I've turned into my mother.

But, all joking aside, I know you'll love this recipe as much as I've always loved it (*ahem* come to love it, that is). It's perfect with rice and a scoop of macaroni salad (so I'll include the recipe for that as well). Enjoy!

Sweet Sour Chicken

1 1/4 lb. chicken thighs or boneless, skinless chicken tenders (frozen is fine)
1 c. brown sugar
3/4 c. vinegar
1/4 c. water
1/4 c. soy sauce
1 tsp. garlic powder
1 tsp. ginger powder
cornstarch to thicken

Combine all the ingredients except the cornstarch in a pot. Let it come to a boil, then reduce heat to medium and let it simmer for 20-30 min. until cooked through. Mix a little cornstarch with water and add to the sauce to thicken to your liking.

Macaroni Salad

1/2 lb. macaroni
2 hard-boiled eggs
onion, chopped
pickle relish
salt, pepper (to taste)

Cook the macaroni. Put it into a bowl. Grate the hard-boiled eggs and add to the macaroni. Add the chopped onion. Add enough mayonnaise to coat everything and add pickle relish, salt, and pepper to your liking. Stir to combine. Refrigerate until chilled.