This exquisite sweet and sour chicken recipe makes an evening dinner even more memorable.
Because it’s just for two!
But there's an exquisite blend of ingredients. And endless possibilities for side dishes! What a great way to start that evening for two....
I like saving this for the really special ones!!
2 skinless boneless chicken breast
Salt, pepper to taste
2 tablespoon of flour
2-3 tablespoon of oil
1 large garlic clove, finely sliced
1 bay leaf
1 teaspoon of fresh ginger, grated
2 tablespoons of sherry vinegar
2 tablespoons wine
1 tablespoon of honey
1 teaspoon chili powder
½ cup of orange juice
Noodles, broccoli, carrots
Before you start, you should decide whether you'll make fresh squeezed orange juice. Or use the pre-packaged kind. I prefer fresh! This is you're ready to add when you're in the middle of cooking.
Wash the chicken breasts thoroughly. Dry with paper towels. Season them on both sides with salt and pepper to taste.
Roll the chicken breasts with flour until they get coated.
Heat oil in a medium skillet over medium heat. Add the garlic and sautée for 1-3 minutes.
Add the bay leaf and ginger. Continue to sauté until they blend into the oil with the garlic. Then add the chicken. Saute on both sides until they get golden color. (About 3-4 minutes)
Add the vinegar, wine, and honey. Keep on a medium heat. Simmer for around 10-15 minutes.
Add the chili powder, and then stir in the orange juice. Remember: the best one is the one made by yourself; fresh! Simmer for another 5-10 minutes.
Strain the “bouillon” and reserve it, but discard the bay leaf. Return the liquid to the pan with the chicken. Cook on a low heat for 15-25 minutes.
Serve this sweet and sour chicken recipe with freshly cooked noodles, broccoli, and carrots!
...and a salad...of course Chef!
Chī gè bǎo!