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Wednesday, September 18, 2013

Sweet and Sour Chicken {Without all the deep-frying!}

You guys, this stuff is so good. It's so easy, so delicious, so healthy(ish)... it just makes me want to cry. Not with sadness, but with joy. Like the way my little sister Cookie cries whenever she hears this song.

Seriously, the other day I walked in on her while she was listening to it, and she was just standing there with a few tears trembling in her eyes.

"Cookie, why are you crying at this perfectly cheerful song?" I inquired.

"I just like it."


Anyways, that's how I feel about this chicken. I just like it.

I feel sort of guilty because I actually posted sweet and sour chicken before. The pictures were wretched though and I've changed the recipe a lot so I feel somewhat justified in re-posting.

I cut down a lot on the number of dirty pans this time. I also cut down on the sugar because I didn't think it needed it. You can also easily make this gluten free. Check out the gluten free recipe here!
Sweet and Sour Chicken
4 boneless, skinless chicken breasts
Salt and pepper
1 1/2 cups flour
Oil for frying (Maybe about 1/4 cup)

1 cup sugar
1/2 cup ketchup
3/4 cup rice vinegar (you can also use cider vinegar)
2 tablespoons soy sauce
1 tablespoon garlic powder

About 6 cups of vegetables (I used a bag of frozen Asian stir-fry vegetables)

Cut the chicken into bite sized pieces. Season with salt and pepper. Toss in the flour. Fry in a little oil until the center reaches 165ºF. Mix the sugar, ketchup vinegar, soy sauce, and garlic powder together in a saucepan and simmer for about 10 minutes. As soon as the chicken is done, throw it in a bowl and use the pan you were using to saute the veggies with a little oil. Mix the chicken and veggies together and coat with sauce. Serve over rice.

*You can use any that you like. You can even just steam a bag of already mixed vegetables if you're feeling lazy. That's what I did. Fresh broccoli, snap peas, water chestnuts, carrot sticks, bell peppers, onions, etc. work well.

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