Good morning, Kitschies! We're plugging along through yet another work week. Kiddo #2 has his 18-month check up this morning, so it's just me and him hanging out for a little while at home this morning before we have to leave. Mason's feeding himself oatmeal (wanna bet we'll have to change his shirt?) at the moment so I am seizing the moment to do a blog post.
In keeping with the new "format", today is the first installment of Tasty Tuesday! I have a bad habit of picking up new cookbooks but never doing anything with them other than drool over the pictures. This cookbook, however, is different. My parents gave me Better Homes & Gardens Biggest Book of 30-Minute Meals for Christmas a couple years ago and I've made quite a few things out of it. They haven't all been winners, but most of them have been pretty good. I was thumbing through this recipe last week and thought it sounded good, so I tried it.
Sweet & Sour Chicken
1 8-oz can pineapple chunks (juice pack)
1/2 cup bottled sweet-and-sour sauce
12 oz skinless, boneless chicken breasts, cut into 1" pieces
1 Tbsp soy sauce
4 tsp cooking oil
1 medium red sweet pepper, cut into bite-size strips
1 medium carrot, thinly sliced
1 cup fresh pea pods, tips and stems removed
hot cooked rice
Drain pineapple, reserving 2 Tbsp of the juice; set pineapple chunks aside. In a small bowl stir together reserved pineapple juice and the sweet-and-sour sauce; set aside. In a medium bowl toss chicken with soy sauce; set aside.
In a large nonstick skillet heat 3 tsp of the oil over medium-high heat. Add sweet pepper and carrot; cook and stir 3 minutes. Add pea pods. Cook and stir about 1 minute more or until vegetables are crisp-tender. Remove from skillet; set aside.
Add remaining 1 tsp oil to skillet. Using a slotted spoon, add chicken to skillet. Cook and stir 3 to 4 minutes or until chicken is no longer pink. Add sweet-and-sour sauce mixture, vegetable mixture and pineapple chunks; heat through. Serve chicken mixture with hot cooked rice.
NOTES: This may be a "30-minute Meal", but it took longer than 30 minutes. Combine the prep time of chopping and cutting with the cooking times (which are *always* longer than they suggest), it was closer to 45 minutes. The recipe calls for fresh pea pods, but I used the sugar pea pods from Green Giant (I think) and it turned out great!
Coming up in future posts, I'll have recipes for Ground Beef Casserole (slow cooker), Quick & Easy Stir Fry, Rosemary Chicken and Vegetables and a cookie and fudge recipe. Enjoy your day! Cross your fingers Mason's check goes without incident.