InTheKitchen Green Pepper Tip and Sweet & Sour Chicken Recipe

InTheKitchen Green Pepper Tip and Sweet & Sour Chicken Recipe
photo by tammycookblogsbooks.blogspot.com
To remove the seeds from a pepper, the top has to be cut off. Keep that top part to cut up with the rest of the pepper. All you have to do is pop out the stem and you are left with a pepper ring that can easily be cut up.

Here is a family favorite recipe that uses green peppers. It is from the Better Homes And Gardens New Cookbook. My stepfather started making it when I was in high school. The original recipe is called Sweet-Sour Pork. We use boneless chicken breast instead of pork. I like it because it's a recipe that doesn't use pineapples.

Sweet & Sour Chicken
1 beaten egg
1/4 cup cornstarch
1/4 cup all-purpose flour1/4 cup chicken broth
1/2 teaspoon salt
1 pound boneless chicken breast, cut into 1" cubes
cooking oil
1 chopped green pepper
1/2 cup chopped carrot
1 clove garlic, minced
1 1/4 cups chicken broth
1/2 cup sugar
1/3 cup red wine vinegar
2 teaspoons soy sauce
1/4 cup cold water
2 tablespoon cornstarch


In a bowl combine egg, cornstarch, flour, broth, and salt. Beat until smooth. Mix chicken cubes into batter. Fry in deep hot cooking oil (365 degrees) for 5 - 6 minutes or until golden. Drain; keep warm.

In a skillet cook green pepper, carrots, and garlic in 2 tablespoons cooking oil until vegetables are tender but not brown. Stir in broth, sugar, vinegar, and soy sauce. Bring to boiling; boil rapidly 1 minute. Stir 1/4 cup cold water into 2 tablespoons cornstarch. Stir into vegetable mixture. Cook and stir until thickened and bubbly. Cook and stir 1 - 2 minutes more. Stir in chicken cubes. Serve with hot rice, if desired. Makes 4 - 6 servings.

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1 Comments

  1. Very nice idea how to use green pepper and combine with chicken. Not wasting any of food anymore :)

    ReplyDelete