March 21, 2013
I have always loved the concept of sweet and sour chicken, but despise the gloppiness of cornstarch sauces, I don't think the coating/frying technique used in your typical Asian sweet and sour chicken adds anything to the dish besides more calories. So why not use Peeps to sweeten and thicken? I had to try.
I think it might be a really fun dish to serve at a family Easter Dinner, having diners guess the secret ingredient, or just by garnishing with Peeps.
Sweet and Sour Chicks
3 bell peppers (orange, yellow, red), chopped
1 onion, chopped
1- 20 ounce can of pineapple chunks in pineapple juice, drained, retain juice
3 boneless, skinless chicken breasts, cut in bite-size pieces
2 Tablespoons of olive oil
Asian rice wine vinegar
additional Peeps for garnish, if desired
Heat the oil in large saute pan.
Add onions, cook 3 minutes, add peppers and cook additional 4 minutes.
Remove from heat and scoop onions and pepper into a bowl; set aside.
Add another 1-2 Tablespoons of oil, if necessary, and cook chicken, stirring frequently.
Cook until just done (5 minutes should be plenty, but it depends on how small the chicken has been cut).
Add peppers and onion back in to chicken.
Stir in the vinegar and toss in 30 Peeps.
Stir on low until Peeps are completely dissolved. Taste.
You may want to add a small amount of reserved pineapple juice or vinegar, to adjust the sweet/sour notes to your liking.
Serve over cooked rice. Serves 6.