Recipe // sweet and sour chicken with sesame almond green beans

September 26, 2014

I’ve been making a variation of this sweet and sour chicken for years.  It’s a really easy dish to put together, and also freezes well if you ever need something to store away for a busy day.
I like to add fresh pineapple, onions, red peppers, and green peppers to the mix to give it a little extra flavor!  
The sesame almond green beans are a great side dish, and can pack a lot of flavor with just a few drops of sesame oil.  This is one of my go to meals when I have to bring someone dinner.  And, my family is usually pretty happy too because I usually make enough for us as well!
I love to have some take out containers on hand, just in case we are having a busy day we can pack up our food to go, or it makes for a fun easy delivery to friends.
Sweet and Sour Chicken
Serves 4-6 adults
6-8 skinned, boned chicken breast halves, sliced into bite sized pieces
2 eggs, beaten
1-2 cups cornstarch
vegetable oil
Sauce (recipe follows)
1 onion, diced large
1 green pepper, diced large
1 red pepper diced large
1-2 cups fresh cut pineapple chunks or 1 can diced pineapples (save the juice for the sauce)
salt and freshly ground pepper

1. Cut chicken into bit sized pieces, season with some salt and fresh ground pepper. Dip the chicken pieces into the egg, then roll them in the cornstarch.
2. In a very small amount of oil (just enough to coat the pan), fry the chicken until just browned. (it will continue to cook in the oven)
3. Place the chicken, onion, peppers, and pineapple in a shallow baking pan, pour the sauce (recipe below) over it, then bake it uncovered at 325° F (160° C) for about one hour, turning the chicken every 15 minutes.

Sweet and Sour Sauce
1/2 cup sugar
8 tablespoons catsup
1 cup vinegar
2 tablespoon soy sauce
5 cloves garlic, minced

1 tablespoon fresh ginger, minced
1/2 cup pineapple juice (if using canned pineapple)
1/2 cup apricot jam/preserves

Whisk all ingredients together.
Serve with Jasmine rice.
Sesame and Almond Green Beans
Serves 4-6
1 pound fresh green beans with the ends trimmed
1 tablespoon sesame seeds
1/3 cup sliced almonds
3 tablespoons olive oil
1/2 teaspoon sesame seed oil
Salt and fresh ground pepper
In a large skillet, add 1/2 cup water.  Add green beans, and cover with lid and let steam for about 4 minutes until almost tender and water is about evaporated.  Add oils, and sauté with almonds, and sesame seeds.  Add salt and pepper to taste.  Sauté until tender, and serve with rice and sweet and sour chicken.
{Photos by me}

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