Friday, April 30, 2010

Michelle's Sweet and Sour Chicken

I got a notice from Gregg the other day about his co-worker, Michelle is coming over for lunch. Well, we have lots of stuffs in the fridge and our backyard, and luckily the chicken breast was thawed in the fridge overnight. I told Gregg that I am going to make Chinese food. Sweet and Sour Chicken because I saw the ketchup, have leftover lemon sauce from the scones and some old lemon on the counter. Since the lunch was just 3 of us, so I made a sauteed vegetables from our garden and steamed rice with fried capers. Honestly this is my first time making sweet and sour chicken in 10 years. I can say that my skills are getting better and better. Even Gregg and Michelle were so into it with the steamed jasmine rice with fried capers, eating just that leaving some vegetables behind. So comforty.... hmmmm.


2 chicken breast cut in chunk
2 Tablespoon cooking oil
1 cup  ketchup
2 Tablespoon lemon sauce (any kind of citrus sauce or juice you have in your fridge)
1 teaspoon fish sauce
1 teaspoon sesame oil
few slices lemon
a pinch or two salt and pepper to taste


1. Stir fried the chicken in a hot wok with some cooking oil, a pinch salt and pepper for few minutes until little brown. Medium to high heat prefer.
2. Then add in ketchup, lemon sauce, fish sauce and sesame oil together. Stir for 2 min under low medium heat until the sauce is thick and glossy.
3. Lastly, put in the lemon slice and stir for a min.
4. Serve with jasmine rice with fried capers (you can see the recipe from my last posting).

Tips:- Chicken always better over cooked than under cooked. The more oil, the more glossy.

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