Toad Hall Gardens

Fine, organic produce from Bloomington, Indiana

Sweet & Sour Chicken

This sweet and sour recipe is a summer favorite at Toad Hall. We love incorporating a variety of bell peppers for color, but you can use any combination you like without affecting the flavor.

Ingredients

  • 1 cup Brown rice
  • 1 pinch Saffron
  • 1 pound Boneless, skinless chicken breast, thinly sliced
  • 2 Tablespoons Oil for frying
  • 1 Pineapple, cored and cut into chunks, juice reserved
  • 1 Green bell pepper, chopped
  • 1 Red bell pepper, chopped
  • 1 Orange bell pepper, chopped
  • 1 Cucumber, cut into chunks
  • 1 Onion
  • 1/4 c. sliced almonds

Sauce

  • 1/4 cup Sweet chili sauce
  • 1/4 cup Soy sauce
  • 2 Tablespoons White wine vinegar
  • 2 Tablespoons Mirin
  • 2 Tablespoons Grated ginger root
  • 4 teaspoons Minced garlic
  • 1 Tablespoon Cornstarch
  • Reserved pineapple juice

Instructions

  1. Prepare brown rice according to instructions on bag, but include 1 pinch of saffron.
  2. Combine ingredients for sauce. Stir well.
  3. Heat oil on high in large skillet and fry chicken until just golden brown but still tender. Set chicken aside.
  4. Sauté bell pepper and onion in skillet on medium high until crisp-tender. Add pineapple, cucumber, chicken and sauce. Cook until ingredients are heated through and sauce is thick and bubbly.
  5. Sprinkle with almonds and serve over brown rice.