Sweet and sour chicken fillets
Will you believe me if I said that the breast of a 900-gram chicken can feed three people? My 12-year-old and 11-year-old daughters and I had this for lunch today. It is still basically the classic Chinese sweet and sour dish. However, instead of pork, I used the deboned meat of a chicken breast.
There was a popular cooking show years ago called Wok with Yan, a Canadian production. The cook, Stephen Yan, had a unique approach to cooking meat. Stretch the meat, he used to say, to feed more people. When he said ’stretch’, he meant it literally. He would pound the meat to flatten it then slice it thinly to come up with more pieces. Then, he would stir fry the little meat with a variety of colorful vegetables. Darn, he really was good.
Anyway, with the summer heat and all (I complain too much about the summer heat, don’t I? Well, it is so darn hot), it isn’t advisable to cook anything in large quantities. Leave a cooked dish on the table and chances are that it will spoil before the end of the day. And this is especially true with vegetable dishes. Put them in the fridge and the constant reheating will ruin the vegetables. So, the best thing to do really is to cook in small quatities–just enough for a meal. And that was what I did with today’s lunch. I also decided to depart from the usual by adding garlic to my sweet and sour chicken fillets.
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Hi, Connie!
I cooked this dish for my kids’ lunch box and its so yummy!
I can’t wait to see my kids’ two-thumbs up when I get home this evening.
By the way, would you know a worthy substitute for O.K. Sauce? I have a recipe I want to try but I can’t find this ingredient.
More power to you! I’ve been hooked to your website for a month now!
When I don’t have flour, can I use cornstarch instead to coat the chicken fillets?
annmariemarie, yes, but the moment the sauce is stirred in, the coating with turn chewy.
Hi Connie, your blog is really helpful. more power to you. can i ask what is a herbed salt? thanks
hi connie…i am a fan of your website for i think a year now, and i enjoy each time i open it. it is such an inspiration for a housewife like me..your teachings are very easy to follow. the comments here are truly informative, too. hope you don’t mind, me and my friend in New Zealand call you “ate connie”, hehehe..everytime we chat about our menus and from whom and where did we get the recipe…”from Ate Connie!” is the answer, hehe..
sorry for the long comment, btw, what is an herbed salt? thanks a lot! May God bless you and your whole family, and congrats for a new home!
Waswi, herbed salt is salt mixed with dried herbs. You can make your own if you can’t but the packaged kind. I’ll post instructions soon. With photos.
hi! i tried this recipe of yours for dinner last night and it turned out great! hubby gave me a score of 10, hehe. thanks a lot! since i don’t know what herbed salt is, i just tried seasoning salt i found in the grocery. it was either that or the garlic salt, onion salt, celery salt… i had no idea so i just grabbed ’seasoning’ salt.
hi ms connie! i’m a HUGE fan of your site. I’ve printed out DOZENS of your recipes and have also been successful in trying them out. Thanks a lot!!!
I also tried this recipe and everyone loved it. Kaya lang mejo tumigas yung chicken nung lumamig na. Ganun po ba talaga or did i do something wrong?
More power to your wonderful website!
Sheryl, stir fries are no good after it gets cold. They don’t even reheat well.
hi ms connie! great site! my day is not complete without browsing through your site! and i’ve been trying out your recipes and my husband and son loved them. it really helped me a lot! thanks! btw, been waiting for your herbed salt w/ pics…or did just missed it?
LOL I have forgotten! Good you reminded me. I’ll try to do it soon.
ms connie,
i’m actually a beginner, and I’m not good in imagination of blending seasonings. You think it would make a good herbed salt if I mix salt with dried rosemary?
Thank you!
If you grind the rosemary really well, I think that’ll be good.