Sweet and sour chicken

February 11, 2006  Print This Post Print This Post
Filed under My recipes; Poultry; ,
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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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Comments

2 Responses to “Sweet and sour chicken”
  1. sha says:

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

  2. Connie says:

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

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