Makes 2 salads
I had two chicken breast left over from last night’s dinner and really wanted to make them into a warm salad. Therefore rehashed my meatball sweet and sour salad and made some changes so that I could adapt it to a chicken version. Very delicious.
Ingredients
2 chicken breast cubed into 1 inch chunks
1 tbsp olive oil
1 tbsp Lawry’s garlic salt
2 tbsp cornstarch
¼ cup water
1 cup apple cider vinegar
½ cup ketchup
2 cup brown sugar
2 tbsp soy sauce
1 tsp Dijon mustard
1 tsp salt
½ tsp paprika
½ tsp dried rosemary
½ tsp dried thyme
Juice of 1 can pineapple tidbits (3/4 cup)
1 tbsp hot pepper flakes (optional)
1 chopped bell pepper
1 cup pineapple tidbits
2 green onions chopped
Chopped Romaine lettuce
Shredded carrots
Steam fried noodles
Directions
Preheat oven to 400°F and line a large baking sheet with aluminum foil
In a large bowl mix together chicken, oil and garlic salt
Lay chicken on baking sheet and bake for 20 minutes until golden, turn half-way
Take out of oven and let sit until you are ready to make dinner
Whisk water and cornstarch in a small bowl
In a large saucepan on high heat, combine cornstarch mixture, vinegar, ketchup, brown sugar, soy sauce, Dijon mustard, salt, paprika, rosemary, thyme, pineapple juice, and hot pepper flakes if you like a little heat. Let boil for five minutes
Turn heat to medium and add pepper and pineapple, cook for ten minutes
Add chicken and lower heat to simmer
Taste for how you like the sweet and sourness. If you want more sweet add more brown sugar, if you want sourer add more vinegar.
Stir in green onions and take off heat
If you prefer to eat this with rice you can scoop some onto a bed of rice
I prefer chopping up Romaine lettuce onto a large plate, adding some shredded carrots, topping with fried noodles and pouring the hot sweet and sour chicken on top of everything
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