Sunday, March 7, 2010

crockpot sweet & sour chicken

so i've been trying lots of new recipes... just not posting them! i am the worst, i know. it took another sinus infection to get me on here posting.

this recipe comes from taste of home here. but for you liz, i'll post the whole recipe.

1-1/4 pounds boneless skinless chicken breasts, cut into 1-inch strips
1 Tbs. canola oil
salt & pepper to taste
1 can (15 oz.) pineapple chunks (i omitted the water chestnuts...bleh, and added a whole can of pineapple)
2 medium carrots, sliced
2 Tbs. soy sauce
4 tsp. cornstarch
1 cup sweet-and-sour sauce (i used this kind, but i'd be willing to experiment with others)
1/4 cup water
(i omitted the ginger because that sounded weird to me)
3 green onions, cut into 1-inch pieces
1-1/2 cups fresh or frozen snow peas (i used fresh and it was sophie's favorite part)
hot cooked rice

in a large skillet, saute chicken in oil for 4-5 minutes; drain. sprinkle with salt and pepper. drain pineapple, reserving juice; set pineapple aside. in a 5-qt. slow cooker, combine the chicken, carrots, soy sauce and pineapple juice. cover and cook on low for 3 hours or until chicken juices run clear.

in a small bowl, combine the cornstarch, sweet-and-sour sauce, and ginger until smooth. stir into the slow cooker. add onions, peas and reserved pineapple; cover and cook on high for 15 minutes or until thickened. serve with rice.


Liz said...

i just have to say thank you to everyone who helps me with my aversion to clicking on links. don't ask me why, i just don't do it.

Debra Pate said...

You should really try adding the ginger....I think you will really like it. I make a recipe silimar and I use the ginger. I add the water chestnuts too because I like them, but I can eat it with or without. My recipe had orange juice and honey bbq sauce (no sweet and sour sauce.