Chris' Recipes

Bon Appetite!

Crock-Pot Sweet & Sour Chicken

Written By: Chris - Oct• 16•13

I never get tired of Asian style cuisine.  I usually opt against ordering the sweet and sour chicken dishes when dining out because they are generally deep fried in batter.  I was looking for something different for dinner and decided to prepare this dish based on some of the items I had on hand in the fridge.  I made my version a bit healthier option than the usual style because it was prepared with cubes of white meat chicken and combined with veggies.  It was easy to assemble and I liked that it would be ready when we got home from work.  I figured skipping the buffet would also eliminate all of the other tempting deep fried goodies one might find there!  

IMG_0169

Ingredients:

2 Chicken Breasts, boneless & skinless
1/2 Cup Flour
1 teaspoon Salt
1 Tablespoon Pepper
2 Tablespoons Sunflower Oil
1/4 Soy Sauce
2 Tablespoons Rice Vinegar
3 Tablespoons Ketchup
1 Tablespoon Oyster Sauce
1 teaspoon Fish Sauce
1 Tablespoon Brown Sugar
1 Tablespoon Sesame Oil
1 Garlic Clove, pressed
2 Tablespoons Fresh Ginger, grated
1/2 teaspoon Red Pepper Flakes

1 Medium Onion, chopped
1 Red Bell Pepper, chopped
1 Cup Green Snap Peas, cleaned and chopped

Almonds, roasted

Chop the chicken into about two inch cubes.

IMG_0149

Combine the flour with the salt and pepper in a large Ziploc bag.  Add chopped chicken and shake gently to coat with flour mixture.

IMG_0147 IMG_0152

Heat oil in skillet over medium-high heat.

IMG_0154 IMG_0156

Brown the chicken for about two to four minutes on each side.

IMG_0161

Chop the onion and red pepper (you could also add green pepper, pineapple, carrots and other vegetables you prefer).  

cleaning

Clean the snap peas by using your thumb-nail (or holding a paring knife in one hand) and the sugar snap in the other, with the inside curve of the pod facing you.  Snap off or sever the top of the pea and pull off the tough string that runs along the length of the pod.  It’s not necessary to remove the other end, though you can if you’d like.  Chop into the same size as the onions and peppers

IMG_0166

Place chicken and vegetables into the slow cooker.

IMG_0163 IMG_0164

IMG_0167

Combine the sauce ingredients in a small bowl and pour over chicken.  Cook covered on low for four to five hours.

Serve over cooked rice and garnish with toasted slivered almonds.

Enjoy!

Cheers!
~Chris

Comments

comments

Print Friendly, PDF & Email

You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

What do you think?