Ahhh… it is the typical end of the work week and today I really do not want to spend a ton of time in the kitchen. And sometimes I just do not want to go out – I just want to chill out, but I have to eat. This meal is easy, provided you have the ‘special’ ingredients of the sauce and chunk pineapple. The rest is typical pantry and vegetable crisper fare.  So, let’s indulge on a nice relaxing Friday night with a tasty meal without having to order take out, delivery or even leave the house!

Sweet and Sour Chicken

Ingredients:

• 1 chicken breast, cut into 3/4 x 1 inch strips
• 1/2 red pepper, cut into 3/4 inch squares
• 1/2 green pepper, cut into 3/4 inch squares
• 1/2 small yellow onion, cut into 3/4 inch squares
• 1 8 oz can of pineapple chunks, drained
• 1 1/2 tsp garlic, minced
• 1 tsp ginger, grated
• 1 small carrot, sliced diagonally
• 1 green onion, sliced diagonally
• 2 tbsp cornstarch
• 2 tbsp soy sauce
• 1/4 togarishi shichimi
• 1 10 oz jar of sweet and sour sauce
• 1 tbsp peanut oil
• 1 tsp sesame oil
• sesame seeds (optional)
• cooked rice

Preparation:

Whisk together the cornstarch, soy sauce and togarishi in a small bowl. Add the chicken and toss to coat.

Heat a wok or saute pan over medium/medium high heat. When the oil shimmers, add the chicken and stir fry to a nice tan crust.

Remove the chicken when done to a bowl, keeping as much oil in the pan as possible. Add the peppers, onion, and carrot and stir fry to brighten the colors approximately 2 -3 minutes.

Add the garlic and ginger, toss to combine and reduce the heat to medium/medium low.

Add the sweet and sour sauce, pineapple, and chicken; heat through for about 2 minutes and drizzle on the sesame oil last. Plate over the cooked rice, sprinkle with the green onions and sesame seeds, and enjoy!