My girls love this stir fry that I make about once a week (really basic soy marinade, chicken breasts, carrots, snap peas & red bell pepper) and I thought that this new recipe might qualify as "good China food" so I can put it in rotation. A bonus is that you make it in the crockpot and other than buying the chili sauce (Heinz makes one but I bought a more natural version with fewer ingredients), you'll probably have everything you need on hand. Double check your chili sauce but with gf soy sauce, this would be an easy gf meal. We ate it over rice with steamed broccoli and the girls actually liked it! Big said that the "usual China food" I make is better but she did eat her whole serving.
Sweet & Sour Chicken (6 servings)
from Baked Bree
6 chicken breasts
olive oil
1/2 c. apple cider vinegar
1/4 c. chili sauce
1/4 c. brown sugar
1 T soy sauce
1 T dijon mustard
1 (14oz) can petite diced tomatoes
1 tsp. salt
1 tsp. pepper
1/4 tsp. red pepper flakes
Heat a large skillet and add a little olive oil. Brown the chicken breasts, about 2-3 minutes per side. In a bowl, whisk together the remaining ingredients. Put the chicken breasts in your slow cooker and pour the sauce over the top. Cook on low for 6 hours. Shred the chicken with a fork.
My kids wouldn't go near it. They are really the worst dining companions, although they have other redeeming qualities.
ReplyDeleteOh my, how easy does this look? I will send it to my hubby, who has a passion for the crock pot--it appeals to his minimalist sense of labor.
ReplyDeleteI feel a new family dinner option coming on!
ReplyDelete