Thursday, August 19, 2010

Sweet and sour stir-fry is what we had for dinner tonight. We liked it. I would only change a few things next time we have it. Of course I didn't have any bell peppers on hand so those were absent. I would deep fry the chicken next time and add more sweet and sour sauce. Other than that it was very good and relatively easy to make. The recipe is from Ultimate Bisquick Cookbook. So far a definate winner of a cookbook in our house so far.
Here is the recipe.

Sweet-and-Sour Chicken Stir-Fry:

1 cup Original Bisquick mix
1/2 tsp pepper
2 eggs
1 lb boneless skinless chicken breast cut in chunks
1/4 cup of oil
3 medium carrots cut diagonally 1/4 in slices
1 medium green bell pepper cut in strips
1 small onion large diced
1 can (20 oz) pineapple chunks drained
1/2 cup sweet-and-sour sauce

in a large ziplock bag mix bisquick and pepper. In a medium bowl beat eggs slightly stir in chicken using a slotted spoon remove chicken from egg and add to bisquick mix. shake till chicken is coated. In a skillet heat 1 tblsp oil over medium high heat. add carrots cook 2 minutes add onions and pepper cook another 2
 minutes remove from skillet. add remaining oil and heat. Add chicken and cook stirring frequently till golden brown and no longer pink in center. Add vegetables cook for another 2 minutes until heated thoroughly. Stir in pineapple and sweet and sour sauce cook until thoroughly heated. Serve with rice.

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