GRAND RAPIDS, Mich. (WOOD) - Chef Amy Sherman from Spartan Stores Culinary Kitchen, stopped by the eightWest studio to share one of her favorite childhood recipes. It's a Sweet & Sour Chicken dish that she's put her own spin on.
1 pound boneless skinless chicken breasts
3 large carrots
1 red pepper
1 green pepper
1 tablespoon minced garlic
1 tablespoon minced ginger
1 can pineapple chunks, drained, save the juice
1 cup chicken broth
2 tablespoons low sodium soy sauce
1 teaspoon hot pepper flake
1 teaspoon dried ginger
1/4 cup honey
1/4 cup rice wine vinegar
2 tablespoons frozen orange juice concentrate
zest of one orange
2 tablespoons cornstarch, dissolved in 2 tablespoons water
Cut the chicken into bite size pieces. Slice the carrots into rounds and cut the peppers into chunks. Heat a tablespoon of canola oil in a large skillet or wok. Add half the chicken and spread it out. Season with salt and pepper. Let the chicken sit until brown, then turn. When this batch is done cooking, remove it, place it in a bowl, and add the rest of the chicken. Repeat. Add the carrots to the pan and about 1/4 cup of water. Let the carrots cook for about 5 minutes, or until tender. Add the pepper to the carrots, adding a little bit of oil to the pan as well. Add the garlic and the ginger as well. Cook over fairly high heat until the peppers are just tender. Add the chicken back to the pan and pour the sauce over. Let come to a boil. Serve the chicken over rice or quinoa.
For the sauce:
Add all the ingredients to a saucepan, except the cornstarch. Bring to a boil. Let the sauce cook for about 5 minutes. Add about half the cornstarch mixture, allow to boil and then check to see how thick it is. If you would like it thicker, add more cornstarch, if not, taste for seasoning and use with the chicken.
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