Stop two - China

Tonight was probably one of my best meals ever.  Tonight was chinese sweet and sour chicken.  Again, the craving for takeout comfort was intense, so sweet and sour chicken seemed to fit the bill.  But it was so funny.  I was all organised to the point that all I had to do was dump everything in.  I found this one off of Recipezaar, with my own modifications.  I made sure to season the chicken with plenty of salt and pepper.  I also added a bit more vinegar than recommended, and made sure to use cider vinegar.  Also I de-glutened this by using cauliflower “rice”.

Sweet and Sour Chicken Recipe #141131

YUMMMMM!

1/2 head cauliflower

1 Tbsp oil

3 boneless skinless chicken breast halves, cut into cubes (about 3/4 lbs.)

1 small green bell peppers, cut into strips

1 small red bell peppers, cut into strips

3 Tbsp vinegar


1 Tbsp cornstarch

3 Tbsp brown sugar

1/4 cup soy sauce substitute

1/2 tsp ground ginger

1 (8 oz) can chunk pineapple in juice

1/2 tsp garlic powder

1. For the rice, put the shredded cauliflower in a microwave safe bowl and cover.  Add a few tablespoons of water and microwave for 6 minutes or so.


2. Meanwhile, cook and stir chicken in hot oil in large skillet until brown. Add peppers; cook and stir 1 to 2 minutes. Stir cornstarch and soy sauce in small bowl. Add soy sauce mixture, pineapple in juice, vinegar, sugar, ginger and garlic powder to skillet; bring to boil.  Enjoy.