I have tweaked this recipe for a long time. Originally, I was looking for an easy way to make the chicken sour. After trying several recipes, I discovered someone else's secret to making the chicken sour: Italian dressing. Genius! Then the tricky part was finding the right proportions. I think I've finally perfected this sweet and sour chicken recipe, but you will have to let me know what you think. This recipe is great for 2 people or 1 single person who likes leftovers the next day (that would be me:). Recipe:
Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low. Simmer until rice is tender and the liquid has been absorbed, which is about 20-25 minutes. Over medium-high heat, cook the chicken, chopped onion, and onion powder. Combine apricot jam and Italian-style salad dressing in a bowl. After the chicken is cooked, add this mixture until the chicken is well coated. Bake in the oven for 15 minutes. Add the pineapple and chopped red bell pepper and continue baking for another 15 minutes. Serve over the cooked rice. Tips:
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