Sweet and Sour Chicken (Phat Briow Waan Gai)
Last night I made this for dinner. It is the Thai version as taught by my neighbor. This is not the neon pink fried chicken that you get in Chinese restaurants. This is a healthy dish with lots of veggies that you and your family might enjoy.
1 or 2 large carrots sliced into half moon shapes
1 small onion sliced into long strips
3 small (pickling style) cucumbers sliced into spears
several ears of fresh baby corn sliced in half
2-3 small roma style tomatoes cut into wedges
small chunks of fresh pineapple
2 chopped garlic cloves
1 package of chicken tenders cut into bite sized pieces
1/2 cup of tomato ketchup
1 cup of chicken broth or stock
2 TBS oil
2 TBS corn starch
cooked brown rice
Heat oil in a wok or non-stick panover medium high heat. Add chopped garlic and saute for 1 minute. Add chicken and brown until mostly cooked through. Add carrots, onion, cucumbers, and baby corn and saute for about 2-3 minutes. Add most of the chicken stock leaving about 1/4 cup for later. Stir fry until veggies are tender about 10 minutes. Add ketchup and stir. Add tomatoes and pineapple pieces and stir. Add remaining chicken stock with 2 TBS corn starch to thicken sauce. If sauce is too thick add more chicken stock. Heat until thickened slightly. Serve over hot brown rice and with fruit smoothies! Yummy and healthy.
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Comments

  1. sounds delicious!! i will be making this on Thursday…i will let you know how it turns out!

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