Sweet and Sour Chicken with Rice

Ok, so Thanks to a friend I discovered this great Recipe book by a lady named Sandi Richards. Its colorful, easy to follow, gives all the equipment you need to cook and nutritional information. She also breaks down her recipes into meal plans, so basically if you used them all you would have 8 weeks of meals planned out! This is one of the recipes that I tried last night and we loved it!!! I am trying another one tonight so I will keep passing along!

Let me know if you try it and what you think!!!

SWEET AND SOUR CHICKEN WITH RICE

Ingredients:

(they say to do this the night before, but I didn't and it was still great.)

Sweet and sour sauce, make night before.
1/3 cup of Dark brown sugar
pineapple juice, unsweetened(drained juice from a 14 oz can-reserve pineapple chunks in fridge over night)
1/2 tsp of ginger powder
1/2 tsp of garlic powder
1/2 tsp of dry mustard
1 Tbsp of soy sauce
1/4 cup of apple cider vinegar
1 can of stewed tomatos


1 1/2 cups of basmati or white rice
3 cups of water


1 tsp of oil
i medium onion


4 chicken breats, boneless, skinless

1 rib celery
1/2 of green bell pepper
1/2 of a red bell pepper


1Tbsp flour
reserved sweet and sour sauce
reserved pineapple chunks


DIRECTIONS:

1. Combine sugar, pineapple juice, ginger, garlic, dry mustard, soy sauce, cider vinegar and tomatoes, in a medium sized bowl. Cover and place in the fridge overnight(again I didn't and it was fine!, but probably even better if you do)

2. Combine rice and water...cook away!

3. Heat oil(I use extra virgin olive oil, recipe calles for canola), in fry pan, at medium high. Chop onion into quaters, adding to pan as you chop. Saute until translucent and caramelized. Cut chicken into bite size pieces, adding to pan as you cut. Stirl Occasionally until no longer pink.
Slice celery and peppers into chuncks, adding to pan as you cut.


Sprinkle with flour and stir.
Stirl in sweet and source sauce gradually, than add pineapple chunks. Sitr and heat through!

Serve over rice....enjoy!!!