I was looking through the refrigerator to see what I had for dinner, that would not involve me going to the store. I had some chicken thawing out, some sprouts that were ready and a pineapple that needed to be used. It was smelling mighty sweet. I immediately thought sweet and sour chicken...hmmmm.
Ingredients
pineapple, juice reserved or 80z can pineapple chunks reserved juice
1 1/2 cups water 3/4 cup sugar
1/2 cup lemon juice (I have vinegar issues also) 6 drops food orange food coloring
Combine the above in a sauce pan and bring to a boil.
Mix together 1/4 cup potato starch and 1/4 cup water
Add to the sauce pan and stir until the sauce thickens.
1 1/2 cup rice flour 1 cup potato starch (or arrowroot or tapioca starch)
1 1/2 t. baking powder 1 1/2 t. salt
2 T. canola oil 1 t. pepper and 1 t. garlic
1 egg 1 1/4 -2 cups water
Mix together to make a thick flour batter.
Add 8 skinless, boneless chicken cut in bite size pieces to the flour mixture. Stir to coat.
Heat a skillet and add about 1/4 of appropriate oil. Fry chicken until golden brown. Drain it on a paper towel.Toss the pineapples in a separate skillet to warm (or microwave).
Saute the sprouts with salt, pepper and garlic and a touch of olive oil.
Scoop some rice on a plate. I prefer jasmine rice. Layer your sprouts, pineapple and chicken. Top with sauce and enjoy.
Of course broccoli would be the traditional accompaniment, but I was too lazy to leave the house.
