Perfect Fall Day

October 4, 2011 at 2:13 am Leave a comment

Today was beautiful outside, the sun was out, but the air was so crisp and refreshing. Fall is my favorite time of the year, with all of the different colors, and the way the light reflects off of a darker sky to make the landscape so bright.  Well Roy and I survived the 5k run on Saturday, it was very cold outside, but at least it did not rain. I will provide a recap of the Red October Run tomorrow.

I went to visit family this weekend, so I picked up some fresh vegetables from my parents house. I was happy to get some garden tomatoes before the season is over. Of course I incorporated the vegetables (tomatoes, green, red and yellow peppers) into this weeks recipes.

Dinner was delicious, and easy to make.

Sweet and Sour Chicken

INGREDIENTS
(servings 4)
  • 1 pound of boneless and skinless chicken thighs or breasts, cut into 1″ chunks
  • 1 egg white
  • 1/2 teaspoon kosher salt (1/4 teaspoon table salt)
  • 2 teaspoons cornstarch
  • 1 10-ounce can pineapple chunks (reserve juice)
  • 1/4 cup juice from the canned pineapple
  • 1/4 cup white vinegar
  • 1/4 cup ketchup
  • 1/2 teaspoon kosher salt (1/4 teaspoon table salt)
  • 2-3 tablespoons brown sugar
  • 1 tablespoon + 1 teaspoon cooking oil
  • 1 red bell pepper, cut into 1 inch chunks
  • 1 green bell pepper, cut into 1 inch chunks
  • 1 teaspoon grated fresh ginger

Instructions:

1 In a bowl, combine the chicken with the egg white, salt and cornstarch. Stir to coat the chicken evenly. Let sit for 15 minutes at room temperature or up to overnight in the refrigerator.

2 In the meantime, whisk together the pineapple juice, vinegar, ketchup, salt, and brown sugar.

3 Heat a large frying pan or wok over high heat until a bead of water instantly sizzles and evaporates. Pour in the 1 tablespoon of cooking oil and swirl to coat. It’s important that the pan is very hot. Add the chicken and spread the chicken out in one layer. Let the chicken fry, untouched for 1 minute, until the bottoms are browned. Flip and fry the other side the same for 1 minute. The chicken should still be pinkish in the middle. Dish out the chicken onto a clean plate, leaving as much oil in the pan as possible.

4 Turn the heat to medium and add the remaining 1 teaspoon of cooking oil. Let the oil heat up and then add the bell pepper chunks and ginger. Fry for 1 minute. Add the pineapple chunks and the sweet and sour sauce. Turn the heat to high and when the sauce is simmering, add the chicken pieces back in. Let simmer for 1-2 minutes, until the chicken is cooked through. Timing depends on how thick you’ve cut your chicken. The best way to tell if the chicken is done is to take a piece out and cut into it. If it’s pink, add another minute to the cooking. (I added 1 tablespoon flour at the end to thicken the sauce slightly).

Taste the sauce and add more brown sugar if you’d like.

(Recipe from Simply Recipes)

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Entry filed under: Uncategorized.

Prepared for running rain or shine Red October Run

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