a) The word "Helper" is in the title of the dish
b) Everything comes out of a can
c) It's going to taste like crap.
But this one is different, I swear. As an American Chinese food aficionado, I love anything "Sweet & Sour." I've made some sweet and sour dishes from scratch, and it can be really time-consuming. I like to spend more time eating, and less time cooking. This recipe uses a jarred sauce as a base to speed things along.
So, let's get to it--here's how to make the easiest (and most delicious!) Sweet & Sour chicken in the Western hemisphere.
Sweet & Sour Chicken w/ Jasmine Rice
Prep time: 5 minutes
Cook time: 5-7 minutes
Serves 3-4 people
- 1 jar LaChoy Sweet and sour sauce
- 1 lb. boneless chicken breasts or thighs, cut into 1" pieces
- Sesame-ginger seasoning blend
- Minced garlic
- Soy sauce
- Corn starch
- Vegetable oil
- Sesame seed oil
- Toasted sesame seeds, optional
- Jasmine rice, prepared
If you're into a more robust flavor (I am!) and have some extra time, you can marinate the chicken pieces in soy sauce, minced garlic, and some extra sesame-ginger seasoning for about 30 minutes.
If you don't have time to marinade, simply toss the chicken with soy sauce, sesame ginger blend, and the minced garlic, letting it soak for just a minute. The soy helps the chicken achieve a browner color and the garlic imparts some flavor.
1. Heat vegetable oil and a few drops of sesame seed oil over medium-high heat.
2. Coat chicken pieces in corn starch, shaking off excess.
3. Fry the chicken until golden brown.
4. Add the jar of Sweet and Sour sauce to the chicken, then a tablespoon of soy sauce, stirring quickly to blend.
5. Wait for the mixture to become bubbly, then remove from heat.
6. Serve over jasmine rice. Sprinkle with toasted sesame seeds for a restaurant-quality touch--my husband hates them, so I had to forgo it.
Enjoy it! This is a once-weekly staple at my house. Sorry, China Garden, we don't need you anymore!
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