Sweet & Sour Chicken
I've been messing with the recipe for so long that I don't know if it's even remotely Chinese, but it tastes good and that's the American way. Don't fry the chicken for this and you can use whatever vegetables you feel. Loosely based off of the Food Network's recipe.
Ingredients
2 lb chicken, diced 2 x 1tsp black pepper 2 x 1tsp sesame seeds + extra 2 x 1oz shreded ginger 3 tbsp + 2tsb soy sauce 1 tsp salt 1 splash of chicken stock + extra 1 bell pepper 1 cup carrots, sliced 1 cup celery, sliced 1 cup broccoli 1 bunch green onion 1 cup mushroom, diced 1 tbsp oil 4 cloves garlic 1/3 cup rice vinegar 20 oz can pineapple in juice 2.5 tbsp corn starch
Directions
Season chicken with 1 part ginger, sesame seeds (I like mine crushed), and black pepper plus the soy sauce and salt. On medium-high heat, brown the chicken, remove, and deglaze the pan with a splash of chicken stock. Turn down the heat to medium and add the oil and thicker vegetables: pepper, carrots, celery, broccoli. Cook for a few mins then add the remaining seasonning and vegetables: green onion (keep some of the green ends for garnish), mushroom, garlic. Once the garlic turns a little brown, add the vinegar, pinaple, and juice; but keep about 1/4 cup of juice and mix with the corn starch. Place the chicken back in the mix and add the cornstatch/juice, too. Reduce until the sauce reaches thickness you want and let it sit for a couple minutes. If it's too thick, then add some more chicken stock. Serve over rice and garnish with green onion ends and sesame seed.