Hoping you all are enjoying the holiday season and spirit.My kids were on winter break and their mornings are spent sleeping till eight or nine.Which gives a much needed me time without the hustle and bustle of waking up in the wee hours of morning cooking and trying to get the kids to school.I’ll be up watching the sunrise with a mug of steaming hot coffee and my favorite bran crackers, savoring every moment of the peace and calmness, looking forward to the day ahead.
Now when my kids are at home,I’d like to make something quick and hearty with loads of veggies and chicken in it.That’s why this basic recipe from BBC GoodFood Magazine caught my eye and I modified it to suit my taste.
Not only the recipe,but the design for the photo below was also inspired by the same magazine.
Been making this ever since and it’s a great way to get the kids to eat veggies that they normally wouldn’t eat,in my kid’s case,baby corn and bell peppers.They simply love the sweet taste from the pineapple syrup.I spiced it up with ginger.garlic and sprinkle of chilli powder and crushed pepper.That addition takes the dish to a whole new level.
It’s so easy and is a regular in our mealtimes.It’s a great addition to rice,and will tantalize your taste buds with every spoonful I’m sure.I love spending time this holiday season,curled up on the sofa,watching my favorite TV shows,having a bowl of rice topped with the sweet and sour chicken.Simply Divine!
Sweet & sour chicken & veg
2 skinless chicken breast,thinly sliced
425g can pineapple sliced(cut into chunks),drained and juice reserved
3 tbsp tomato ketchup
2 tbsp cornflour
2 tbsp vinegar
around 100ml or 150 ml chicken stock
1 onion chopped
2 tomatoes quartered
125g pack baby corn, sliced lengthways
1 red chilli,deseeded and sliced
1 red and green capsicum,chopped
2 carrots,sliced diagonally
2 tbsp vegetable oil
2 cloves of garlic grated
1′ inch ginger grated
salt to taste
sprinkle of crushed black pepper,red chilli powder(optional)
spring onions chopped,to garnish
Make the sweet and sour sauce by whisking together the pineapple juice,tomato ketchup,vinegar and cornflour.Make the liquid quantity for about 500 ml adding the chicken stock.You can adjust the amount of stock depending how thick or thin you want the sauce to be.
Heat the oil in a pan or wok,on high heat.Add the onion,ginger garlic,saute them for a while.
Add the chilli,capsicum,carrots and chicken and stir-fry for 3-5 mins until the veggies are starting to soften and the chicken is almost cooked.Add salt.Sprinkle pepper and chilli powder if you are using.
Add the baby corn and sauce.Bubble for 2 mins,add tomatoes,pineapple chunks and cook for 2 mins until the sauce thickens,the chicken is cooked and the veggies are tender.Adjust seaoning.
Serve with rice,if you like.Garnish with spring onions.
Wishing you all a wonderful festive season with lots of joy,happiness and laughter !