Sweet and Sour Chicken

Do you ever feel or find we are being told by companies and others that products taste so much better than making something homemade?!

With the pandemic and living rural – options and products are sparse. We are missing our variety in our meals and the fact by now we would have gone atleast once to the city where we would have enjoyed some amazing and delicious gluten free Chinese food.

My dear work mother recommended The LooneySpoons Collection Cookbook by Janet & Greta Podleski – and their recipes are all excellent.

I modified it as 1) we had no gluten free soya sauce – So used a splash of Worcestershire sauce and 2) they did it as a one pot meal. We like our things separate here. 3) onions have been hard to find in grocery stores and they have become gold in our house so I used half an onion and added a shallot

*Canadian Living magazine this month has the same recipe except they added cornstarch (to thicken it) and they used beef instead of chicken

Enjoy!

Ingredients

Chicken breasts

1 Can Pineapple (whatever you have)

1 red pepper

1/2 onion – thinly sliced

1 shallot – thinly sliced

2 cloves garlic – minced

1/3 cup ketchup

2 tbsp brown sugar

2 tbsp white vinegar

1/4 tsp Worcestershire sauce

Cracked Pepper

Rice of your choice

In a large skillet, cook up chicken. Set aside. Once cooled dice up.

While chicken is cooking slice up veggies.

Mix up sauce. Set aside.

I had pineapple rings so cut them into tidbits.

Thinly sliced peppers.

Clean skillet, add 2 tablespoons of olive oil over medium high heat. Add onion, shallot, garlic and peppers.

stir occasionally, for about 4 minutes.

Add chicken, pineapple and sauce.

Cook, cover and stir occasionally for 10 minutes.

I served over minute rice.

It was a family hit.

Review: Epicure Pad Thai

Since I enjoyed the Greek Dressing Mix I decided to try the Pad Thai. Ofcourse, the night I decide to make it, I have no chicken or shrimp or peppers. Instead I substituted calamari and spiralled up some garden fresh zucchini. Guess what?!

It was delicious!

It was super simple too!!

Make up the Epicure Pad Thai seasoning pack and set aside.

I spiralled up some fresh zucchini and set aside.

I quickly sautéed up some frozen calamari while boiling up some broad rice noodles. I like to slightly undercook the rice noodles as I then throw them into my frying pan.

As the rice noodles are draining, heat up the frying pan with a tablespoon of sesame seed oil. Then drop in the zucchini noodles. Sauté them up a bit before adding the rice noodles.

Then pour in sauce.

Add 2 beaten eggs and stir-fry.

Just before serving add the juice of 1 lime. Top with the calamari and chopped nuts (if desired)

This is a family hit! Even without all the traditional ingredients!!

** if you really want to bring this recipe to the next level and have on hand- cook up some calamari & shrimp with fresh chopped garlic & butter. Then add to the pad Thai before serving! Such another flavour fusion

Chicken Stirfry 

I don’t always think to do stirfry in the summer. Maybe because we tend to think BBQ and fresh salads for summer. After a large family gathering, I was left with a variety of fresh veggies from my veggie tray – button mushrooms, carrot slices, peppers, mini tomatoes and broccoli. 

A stir fry seemed like the most logical option to ensure I wouldn’t waste my veggies! 

Throw in some left over chicken and an easy chicken stir fry is created! 

Chicken Stir fry: 

Sliced vegetables – carrots, mushrooms, peppers, broccoli, tomatoes…it really is endless 

1 can of  Sliced water chestnuts – they bring the crunch 

Pre-cooked chicken cut in strips or chunks

1 small cooking onion – diced 

2 Tablespoons Gluten Free Soy Sauce 

1 Tablespoon of Gluten Free  worstshire sauce

2 Teaspoons white sugar 

1/4 cup + 1/3 cup vegetable broth 

1/4 Teaspoon (heaping) of Chinese Five Spice

2 Tablespoons Corn Starch 

2 Tablespoons Sesame Oil 

Rice Noodles – I like the super thin style. Rice Stick is the style I prefer:


Preparation: 

1) Heat up Wok. Drizzle Sesame oil on wok. Drop in diced onions. Cover. 

2) Mix up onions. Throw in vegetables. Pour in 1/4 cup of vegetable broth. Cover for 5 minutes. Stir. Continue to cover for 5 minute intervals until veggies are cooked to your liking. 

3) Add chicken. 

4) In a large measuring cup mix remaining vegetable broth (1/3 cup), Soy sauce, worstshire sauce, sugar, five spice and corn starch. Mix well and add to the wok. Cover and mix after 5 minutes. 

5) Mix in dry noodles. Cover for 5 minutes. Stir, cover and repeat until noodles are tender.  

Enjoy!