Sweet & SOUR Chicken - G Style

Growing up I wasn't the most adventurous eater.  I was typically pretty reluctant to try anything new, especially when it came to ethnic foods.  We would go out for Chinese food as a family pretty frequently and I would always get the same thing:  Sweet and Sour Chicken.  That neon pink sauce coating crispy, breaded golden brown chunks of chicken, peppers and pineapple.  I couldn't get enough.  Now that I'm older and more open to trying new things, I still get that craving for that classic favorite from my childhood.  But I also try and make things from scratch whenever possible and really can't imagine what they put in that sauce that makes it that color or flavor.  I decided that I would try and do my own take on Sweet and Sour and was pleased with the results.  As with any of my recipes there is plenty of room for personalization with this recipe.

Ingredient List:

2 large boneless, skinless chicken thighs, trimmed of excess fat and cut into 1 inch pieces
1/3 c plus 2 TBS flour
1 medium zucchini cut lengthwise and then into 1/2 inch slices
1 small red bell pepper cut into 1/2 inch pieces
1 small yellow bell pepper cut into 1/2 inch pieces
1/2 a medium white onion cut into 1/2 inch pieces

*make the pieces of vegetable as uniform as possible to ensure uniform cooking
1 TBS granulated garlic
1 1/4 c fresh squeezed lemon juice
1/4 c reduced sodium soy sauce
3 TBS rice wine vinegar
1/2 c honey
2 TBS ground ginger, divided
1 TSP kosher salt
1/2 TSP black pepper
2 TBS toasted sesame oil
4 TBS peanut oil

In a shallow dish combine 1/3 c flour, 1 TBS ground ginger, salt, pepper and granulated garlic.  Coat chicken pieces lightly with flour mixture.  In a HOT wok add 1/2 TBS sesame oil and 1 TBS peanut oil.  Add half the chicken pieces, browning on both sides.  Remove chicken to a plate and repeat for remaining chicken.  Discard any remaining oil from wok and wipe out with a paper towel.


Add the remaining sesame and peanut oil to the HOT wok.  Add peppers and zucchini and saute until zucchini gets some color.  Add onions and chicken pieces.  Saute for 5 minutes or until zucchini is just tender.  Add sauce mixture stirring to coat all the ingredients.


Sprinkle with remaining 2 TBS of flour and stir until well combined.  For a thinner sauce use less flour, for a thicker sauce use more flour.  Sauce will continue to thicken as it cooks.  Cook uncovered for at least 5 more minutes.
Serve over rice.  *Using a 50/50 blend of chicken broth and water makes your rice more flavorful