Thursday, October 8, 2009

Sweet and Sour Chicken

Cantonese cooking is probably the most common of the chinese cuisine. It offers low key flavors, a contrast between textures and it's just simplistic!

Here's a common recipe that's been adapted just for slow cooking!

4 chicken breasts

8 oz. canned pineapple, reserve juice

½ c. orange juice

2 Tbl. Cornstarch

2 Tb. Brown Sugar

2 Tb. Vinegar

2 Tb. Soy Sauce

½ tsp. Ginger

2 tsp. Garlic or 2 cloves minced

chopped red, green peppers

½ small chopped onion

Chop peppers and onion.

In a medium bowl, mix orange juice, cornstarch, brown sugar, vinegar, soy sauce, ginger and garlic.

In crock pot, place chicken top with onion, peppers, pineapple and sauce. (if the sauce isn’t “juicy” enough, add some reserved pineapple juice) Cook on low 6-8 hours.

Serve over rice.

No comments: