Growing up my family had somewhat of a tradition you could say of having Chinese food on Fridays. My dad worked 4-10’s so he had Fridays off. During the summer when we were home from school he would take us girls and we’d pick my mom up from work and go to lunch. One of our favorites was to go to Formosa. We’d all order the same thing every time: hot and sour soup, our chicken and ham fried rice, soda, and fortune cookie. It is a sweet memory to think back on those days. Not only was it good quality family time but it built a love for Chinese food that still continues today.
I rarely go out for Chinese food now, but the desire to create takeout at home has kept me cooking it. I try for the healthiest way possible (which if you know takeout that is pretty rare). This recipe is super easy to make and got the approval of my husband’s coworker. He took the left overs and a lady from China told him it looked legit. Whether that is the case or not I really don’t know, but this recipe sure tastes good and will leave your family wondering where you hid the takeout box.
Yield: 4 servings
Time: 30 minutes
- 1 lb chicken
- 1/4 c flour
- 1 tsp ginger
- 1/4 tsp red chili flakes
- 1 tsp salt
- 1/4 tsp pepper
- 2 T oil
- 1/4 c diced peppers (red, orange, or yellow)
- 1/2 lb fresh green beans
- 1/3 c sweet and sour sauce
- 1 can pineapple
- 2 T brown sugar
- Step 1
Chop chicken into bite size pieces and place in a zip lock bag. If serving chicken over rice, begin preparing rice.
Mix flour, ginger, chili flakes, salt and pepper. Pour into zip lock bag and shake until chicken is coated.
Cook chicken in a pan with oil over medium high heat, stirring to ensure it doesn’t stick.
- Step 2
Wash and prepare beans. Add beans and peppers to pan when chicken is nearly complete. Cook until beans are tender.
Add sweet and sour sauce ( I buy the $2 jar from my local Smiths). Add pineapple (and pineapple juice) and the brown sugar to the mixture. Allow it to simmer until sauce has reached your desired thickness. Season with salt and pepper to taste.
Serve over rice.