Name: Sweet-And-Sour Chicken
Ingredients: 1 tb Soy sauce; 1 tb Rice wine vinegar; 1 tb Cornstarch; 3/4 lb Boneless skinless chicken breasts; cut into 1" pieces; 1/2 c Water; 1/3 c Rice wine vinegar; 1/3 c Honey; 1 tb Soy sauce; 1 tb Cornstarch; 1/4 ts Hot pepper flakes; 2 1/2 ts Canola oil; 1 Red bell pepper; cut into 1/4" strips; 1 Yellow bell pepper; cut into 1/4" strips; 1 1/2 ts Minced garlic; 1 1/2 ts Minced fresh gingerroot; 2 c Fresh pineapple; 1" chunks; 1/2 c Sliced scallions; for garnish, optional; Jasmine rice

When certain days are represented as holy in themselves, when one day is distinguished from another on religious grounds, when holy days are reckoned a part of divine worship, then days are improperly observed… When we, in the present age, make a distinction of days, we do not represent them as necessary, and thus lay a snare for the conscience; we do not reckon one day to be more holy than another; we do not make days to be the same thing with religion and the worship of God; but merely attend to the preservation of order and harmony. The observance of days among us is a free service, and void of all superstition.

John Calvin

CATEGORY	CUISINE	TAG	YIELD
Meats	Odia	Main course, Z- high hol	4	servings

INGREDIENTS

1	tb	Soy sauce
1	tb	Rice wine vinegar
1	tb	Cornstarch
3/4	lb	Boneless skinless chicken breasts; cut into 1" pieces
1/2	c	Water
1/3	c	Rice wine vinegar
1/3	c	Honey
1	tb	Soy sauce
1	tb	Cornstarch
1/4	ts	Hot pepper flakes
2 1/2	ts	Canola oil
1		Red bell pepper; cut into 1/4" strips
1		Yellow bell pepper; cut into 1/4" strips
1 1/2	ts	Minced garlic
1 1/2	ts	Minced fresh gingerroot
2	c	Fresh pineapple; 1" chunks
1/2	c	Sliced scallions; for garnish, optional
		Jasmine rice

INSTRUCTIONS

MARINADE AND CHICKEN
STIR-FRY
1. Marinade and chicken: In large plastic food storage bag, mix soy sauce,
vinegar and cornstarch. Add chicken; seal bag. Refrigerate 30 minutes.
2. Stir-Fry: In small bowl, combine water, vinegar, honey, soy sauce,
cornstarch and red pepper flakes.
3. In large nonstick skillet, heat 2 tsp oil over medium-high heat. Drain
marinade from chicken in large sieve; discard. Add chicken to skillet;
saute 5 minutes until browned and just cooked through; remove to bowl.
4. In same skillet, heat remaining oil. Add peppers stir-fry 4 minutes,
until lightly charred and crisp-tender; add to chicken. Add garlic and
ginger to skillet; stir-fry 30 seconds. Stir vinegar mixture; add to
skillet. Boil 1 minute. Return chicken to skillet with pineapple and
scallions; heat through. Serve with rice, if desired.
McCall's Magazine October 1998 p. 150 Article titled: "Honey Bunch" Recipes
by Gina Noonan and Frank P. Melodia
Recipe by: McCall's Magazine October 1998  p. 150
Posted to JEWISH-FOOD digest by Linda Shapiro <[email protected]> on Sep 22,
1998, converted by MM_Buster v2.0l.

A Message from our Provider:

“There’s hope. There’s God.”