I DID THIS ONCE AND I FORGOT TO PUT IN THE AMOUNT OF CHICKEN STOCK ENJOY DAN:

THAI SWEET AND SOUR CHICKEN by CHEF DAN:


serves 2-4



INGREDIENTS:



2 tablespoons grapeseed oil

1 cup chicken broth

2 boneless, skinless chicken breasts, sliced into strips, or chicken cutlets

1 teaspoon yellow curry paste

1 each red and green pepper, chopped

1 tablespoon cornstarch, mixed with 1 tablespoon water

1 cup canned pineapple chunks, drained with 1/2- cup juice reserved

2 tablespoons brown sugar

3 tablespoons rice wine vinegar



DIRECTIONS:



1. In a skillet, over medium-high heat add oil until bubbling.

2. Add curry paste and incorporate. Love the smells.

3. Brown chicken strips about 6-8 minutes.

4. Set aside and keep warm.

5. Add bell peppers and cook 1 minute.

6. Stir in pineapple chunks, juice, sugar, vinegar, and chicken stock.

7. Simmer until sauce begins to reduce.

8. Stir in cornstarch mixture and bring liquid to a simmer.

9. Stir in chicken strips and cook for about 5 minutes.

10. Serve over rice.



ENJOY DAN: hallelujah