I am sharing a recipe today, but if you are looking for more Christmas ornaments, don’t worry. I’ll be back with more ornaments next week. In the meantime, if you are looking for ornament ideas, check out my salt dough snowflake ornaments, my clothespin reindeer ornaments, and my twine ball ornaments.
Jaime and I have been trying to eat more vegetables lately and this sweet and sour chicken and vegetables is a tasty way to do so.
- 1 tablespoon vegetable oil
- 1 chicken breast, sliced
- 1/2 cup chicken broth
- 1 green bell pepper
- 1/4 large onion
- 1 cup shredded carrots
- 1 cup canned pineapple chunks (drained)
- 1/2 cup sweet and sour sauce
- 1 Tablespoon reduced sodium soy sauce
- 1 1/2 teaspoons cornstarch
- 1 1/2 teaspoons water
- 1 medium tomato
- Cooked rice or quinoa for serving
I heated about half of the oil in large skilled over medium heat. I added the onion and bell pepper and cooked for about 3 minutes. (The onion and pepper should still be crisp.) I removed the onion and pepper from the pan and set them aside. I added the remaining oil to the pan and added the chicken. I cooked the chicken over medium high heat until done. When the chicken was thoroughly cooked, I added the onion and pepper back to the pan. I stirred in the shredded carrots, bamboo shoots, and pineapple. In a small bowl, I combined the sweet and sour sauce and soy sauce. I added the sauces to the skillet. In a small bowl, I stirred together the corn starch and water until smooth. I added the corn starch mixture to the skillet. I cooked, stirring constantly, for about two minutes until the sauce thickened. I served the sweet and sour chicken vegetables over cooked quinoa.
The first time I made this I only made two servings, but we liked it so such that the next time I made this I doubled the recipe above and made four servings. I refrigerated the leftovers and then microwaved them the next evening for a quick and tasty dinner.