Sweet and Sour Chicken
Makes 4 servings
1 medium orange, cut into chunks
2 cups fresh pineapple chunks
3 tablespoons honey
2 tablespoons apple cider vinegar
2 tablespoons sesame oil
1 pound boneless, skinless chicken breasts, cut into bite-size pieces
Salt and freshly ground pepper
1 large green bell pepper, diced
1 large red bell pepper, diced
1 small onion, diced
3 cloves garlic, chopped
2 tablespoons ginger, grated
- Using a blender, puree the orange, pineapple, honey, and vinegar until smooth. Balance the flavor to your preference by adding more honey or vinegar.
- Place a sauté pan over medium-high heat for 2 to 3 minutes; add the sesame oil to coat the bottom of the pan. Add the chicken, season it with salt and pepper, and sauté for 3 to 4 minutes, turning occasionally, until golden brown.
- Remove the chicken from the pan and add the bell peppers, onion, garlic, and ginger. Sauté for 3 to 4 minutes until veggies are slightly softened and aromatic.
- Put the chicken back into the pan, then add the pineapple puree. Bring to a simmer and cook for 5 minutes, allowing the flavors to combine.
Travis H. Bettinson, Personal Chef, Seattle, Washington www.junipfoods.com