If you're anything like me, you have the occasional craving for sweet and sour sauce, just to add a burst of flavor to your meal. Fortunately, I found a sauce recipe that satisfies my craving, and when you add it to chicken, it becomes a guaranteed crowd-pleaser. This recipe is good for a small gathering, but you can double it for a larger crowd.
Prep Time: 15 minutes
Cook Time: 15 minutes for sauce, 15 minutes for chicken
Ingredients
3/4 lb. chicken breasts (or 1 and 1/2 breast), cut into small, bite size pieces
1 package baby portobello mushrooms, chopped
1-2 tbsp. flour
1-2 tbsp. olive oil
Sauce
1 1/2 c. water
2 tbsp. orange juice
2 tbsp. lemon juice
1/3 c. rice vinegar
1/2 tsp. soy sauce
1 c. brown sugar
1/2 tsp. ginger (fresh or from a jar)
1 tsp. crushed garlic
2 tbsp. chopped vidalia onion (dried onion flakes work as a substitute)
Instructions
Combine all sauce ingredients into a pan and cook on medium heat for 15 minutes. Remove from heat. In a large skillet, add olive oil and chicken pieces with a few pinches of salt added to season the chicken, and cook on medium heat for 1-2 minutes. Add 1/2 of the sauce mixture to the chicken (reserve the rest for another recipe, or use it all if you are doubling this recipe). Cook for another 5 minutes. Add the mushrooms. Cook another 7-10 minutes. Stir well. During the last few minutes of cooking, add 1-2 tbsp. of flour to thicken the sauce.
Serve immediately, with a basic, garden salad and a slice of bread. And, maybe a glass of wine ;)
Serves 2-3
