Sunday, August 1, 2010

Meal Planner Monday: Sweet and Sour Chicken

Do you have lots of garden veggies (peppers, onions, brocolli, yellow squash)? I am actually making this from the leftover veggie tray that we had at our lunch meeting at work (frugal, huh?). You could make stirfry now or freeze them for later use in this recipe. Sometimes, I just cook the meat and veggies plain, add cashews, pineapple, pineapple juice and a little soy sauce when I want to have the stirfry but not the sauce, but this is the recipe for stirfry that I usually use. It is Mom's recipe and Mike likes it too.
Large can pineapple chunks with juice
3/4 cup brown sugar
1/4 cup cornstarch
3/4 cup vinegar
1/3 cup soy sauce
Stirfry chicken (or pork) and veggies of choice (peppers and onions are a must but other veggies such as brocolli, yellow squash, cauliflower, snap peas, those mini corn cobs, water chestnuts etc are good too). Add above to stirfry and stir over heat until the sauce thickens. Serve over rice.

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