Before I launched my blog, I cooked and cooked. I took pictures and I wrote. Of course, all the first pictures I took are not all that great. Some are not too terrible but most are pretty bad. But the worst part, all those first posts are all my favorite recipes. Family recipes. Friend recipes.
I love being a recipe developer and food blogger. I absolutely love it. There is one downside. Since I am always working on new things, I rarely have time to make my old favorites. But my silver lining came when I was redesigning my blog and had to look at all my old posts (many of which still aren’t reformatted). These old posts needed new pictures…DESPERATELY.
So, as time permits, I will, one by one, go back to my first posts and update them. I’ll link back to the original so you can see what I originally created. The recipes will be exactly the same, only new pictures.
Here’s the link to the original post: https://thecompletesavorist.com/daily-savorings-blog/sweet-n-sour-chicken
Sweet and Sour Chicken-part 2
- 3-4 chicken breasts; cubed
- Olive oil
- 1-2 garlic cloves; grated/minced
- 1 large green pepper; diced (or 1 small green and 1 small red)
- 2 carrots; diced
- 1 large onion; diced
- 1 cup apple cider vinegar
- 1/2 cup ketchup
- 1 cup brown sugar; firmly packed
- 1/2 tbsp soy sauce/tamari
- 1/4 tsp black pepper
- Salt; to taste
- 4 tbsp corn starch
- 1 can chunk pineapple; juices reserved
Heat a deep skillet/wok with olive oil, add cubed chicken seasoned with salt and pepper; cook.
Once cooked, set aside.
In same wok/skillet using a small amount of olive oil add, bell peppers, carrots, garlic and onion and quickly sauté.
Cook and set aside.
In same skillet, add apple cider vinegar, ketchup, soy sauce, black pepper, and brown sugar; mix well.
Open pineapple, drain juice into another bowl, reserving pineapple for later.
Add cornstarch to pineapple juice, whisk until smooth.
Slowly add the pineapple juice/cornstarch mixture to the sauce cooking in the skillet, taking care that it is thoroughly combined.
Add veggies, chicken, and pineapple; mix well. Heat until bubbly.
Serve over warm rice.
The sauce could be made without meat and veggies for use in other applications like dipping egg rolls or as a glaze over pork. Endless options.
**if you like it really tangy, add 1/4 cup of apple juice to the sauce during the final stage.