Sweet and Sour Chicken // Pike Creek

 SWEET AND SOUR CHICKEN RECIPE

¾ cup granulated sugar ½ cup apple cider vinegar ¼ cup ketchup 1 tsp garlic powder or two cloves of garlic 2 tablespoons low-sodium soy sauce 1 tablespoon sesame oil 1 tablespoon light brown sugar, packed 2 tablespoons cold water 1 tablespoon cornstarch CHICKEN 1.25 pounds boneless skinless chicken thighs cut into 1-inch pieces cornstarch salt and pepper and garlic powder to taste 4 tablespoons oil, plus more if necessary VEGGIES 3/4 Cup sliced red and green peppers 8 oz of fresh mushrooms cleaned and sliced 1 small can pineapple tidbits To a medium saucepan, add all ingredients except water and cornstarch, whisk to combine, and bring to a boil over medium-high heat. To a small cup, add the water, cornstarch, and stir to combine. Bring to a low boil. Add the water and cornstarch mixture to saucepan, reduce heat to low, and allow sauce to simmer while you make the chicken and veggies whisk intermittently. Put chicken in a bowl. Sprinkle with cornstarch and spices and mix and let set while oil heats up in pan. Cook chicken in batches, don’t over crowd until lightly browned and cooked through. Put on a plate with paper towel. Add veggies and pineapple last and season with garlic powder. Onions and broccoli are also good added. Add meat back to pan after removing any excess oil and crumbs. Mix meat and veggies and add sauce and simmer together for five minutes and serve Thank you for watching!

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