This is simple to make, the batter is 1/4 cup each of flour and cornstarch and 1/2 tsp baking powder whisked into 1/2 cup of water – it’s thin and this will coat a good bit of chicken. Deep fry the battered chicken chunks in oil, draining off excess batter, till browned. Keep the pieces separated as they go in. Set aside on paper towels to add to the veggies later. The sauce is even simpler than the last time I made a sweet and sour stir fry. Mix 1/3 cup of rice vinegar, 2/3 cup of pineapple juice (I remembered to buy some frozen juice), a healthy squeeze of catsup, and 1/4 cup of Splenda. Heat the mixture to a simmer and whisk in a tbsp of cornstarch in a slurry with a little water to thicken. I decided to leave out the soy sauce this time, didn’t miss it. Optional but recommended: add some chili garlic paste to the sauce.
This time we used broccoli, green bell pepper, and snow pea pods with some red onion for the veggies. Add some minced garlic and ginger to hot oil in a pan and stir for a few seconds, add the broccoli and cook until nearly tender. (I usually add a splash of water and cover to quickly steam the broccoli.) Add the pea pods, peppers, and onions. Add the chicken to the veggies, pour in the sauce and toss to coat and heat everything through. Serve it with white rice. Two thumbs up!