Sweet and sour chicken

November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ Connie
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When I cooked this dish before, I used chicken breast fillets and chicharo (snow peas or snap peas). I’m not particularly a fan of chicken breast meat or any white meat for the matter. That goes for my husband and kids as well. Chicken breast is always the last to get eaten in our house and only in cases of sheer hunger. So as not to be wasteful, when I cook a whole chicken, I cut off the breast, boil it separately and flake the meat to make chicken salad. It’s always a good idea to have a jar of chicken salad in the fridge for sandwiches.

When I decided to bring sweet and sour chicken for tonight’s potluck dinner, I used the tray of chicken thigh fillets that I had thawed earlier in the afternoon. When I sampled the cook dish afterwards, I knew I made the right decision.

If you want to cook this dish, chicken thigh fillets are available in supermarkets. You don’t have to do the deboning yourself. Just cut each thigh fillet into about six pieces.

You will find the recipe for sweet and sour chicken fillets here. You may substitute sweet peas for the chicharo, like I did.

[tags]chicken+recipe, recipe, food, cooking, Food+and+Drinks[/tags]

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February 11, 2006  Print This Post   
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Comments

2 Responses to “Sweet and sour chicken”
  1. sha says:
    February 12, 2006 at 7:05 pm

    same in this house breast stands unwanted so i use it for something else.

    Reply
  2. Connie says:
    February 19, 2006 at 11:35 pm

    if chickens were female humans, i bet every male would be in a mad scramble for the breasts. hehehehehe

    Reply
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