Vibrant and bursting with colors, this quick Sweet and Sour Chicken Stir Fry is a delightful creation. The sweet and sour sauce mirrors the flavors found in top-notch Chinese eateries, offering a balanced sweetness. Unlike the deep-fried rendition, this dish is a health-conscious stir fry.
You can craft this dish using an array of vegetables and interchange chicken with options such as prawns, pork, beef, or even fish. The versatility makes it a surefire hit! Familiar as I am with my local supermarkets, I know the store layout like the back of my hand, save for one elusive section—the prepared meal base aisle. You know, the one stocking jarred Honey Mustard Sauce and vacuum-sealed assortments.
Now, I don’t intend to come across as snobbish; I don’t judge. After all, even I have ventured into the occasional drive-through at KFC and Maccers. But it dawned on me recently that I’ve been oblivious to a whole section of the supermarket—the realm of ready-made meal bases. A surprising array of options awaits, spanning from Chow Mein and Chicken Cacciatore to Goulash and Chilli Con Carne. Yes, even the beloved Sweet and Sour Sauce.
I can’t vouch for the jarred products’ taste, but my conviction remains strong that homemade triumphs. Plus, the preparation process is incredibly swift. Don’t be fooled by its initial watery appearance; once simmered, the sauce thickens beautifully, as evidenced by its impeccable coating of the stir fry.
And oh, here’s a nifty trick for you when tackling bell peppers. Aren’t those seeds scattering everywhere annoying? Well, at least, they bother me. So, here’s my mess-free, rapid method of chopping capsicum.
For stir-fry meat, I prefer the succulence of chicken thigh over breast and tenderloin. When I do use chicken breast, I employ a simple Chinese restaurant technique involving baking soda (bi-carb) to tenderize it. It’s a straightforward process; you can find directions here: How to Velvet Chicken.
When it comes to stir fries, my inclination is to be lavish with the sauce. Deep within this thirty-something-year-old frame resides the spirit of a seven-year-old who adores soaking up the delectable sweet and sour sauce with rice. Thus, I ensure an ample supply of sauce, just as with all my stir-fry creations—abundance galore!