Sweet and Sour Chicken:
- 1 pound chicken breast, chopped (or you can use pork)
- 1 tablespoon soy sauce
- 1 tablespoon sweet vermouth
- 3 garlic cloves, minced
- 1 teaspoon minced ginger
- 4 tablespoons oil
- 1 red and yellow bell pepper, diced
- 2 tablespoons diced onion
Sweet and Sour Sauce:
- 1/2 cup ketchup
- 1/2 cup vinegar
- 1/2 cup water
- 2 teaspoons soy sauce
- 1 cup sugar
- 1/4 cup orange marmalade
- 1 1/2 teaspoons minced ginger
- 2 cloves garlic, minced
- 1/4 teaspoon hot sauce
- 2 tablespoons pineapple juice
- 1/2 cup chopped canned pineapple
- cornstarch for thickening
Cut chicken into bite-size pieces and marinate for 30 minutes in mixture of soy sauce, vermouth, garlic, ginger, and 2 tablespoons oil. Set aside.
In a medium saucepan, combine all sweet and sour sauce ingredients, blend well and bring to a boil. Add small amount of cornstarch (about a tablespoon) to sauce stirring until well blended. Reduce heat and simmer, stirring frequently until thickened. Be sure and bring your sauce to a boil before adding the cornstarch, otherwise the sauce may retain an unpleasant starchy taste.
Heat a smidge of olive oil in a pan. Add chicken and cook until no longer pink inside.
In another saute pan, heat 2 tablespoons oil on medium-high heat. Stir-fry red and yellow pepper and diced onion for 2 minutes, then add Sweet and Sour sauce and fold in cooked chicken. Let simmer for 2 minutes, arrange on serving platter or over rice and garnish with long strips of green onion and toasted sesame seeds.
Adapted from Foodnetwork