I am ashamed how neglectful I have been with this blog. Between work, grad school, and wedding planning, something had to give – and it was this blog. Also, sadly it was my cooking as well. I found myself last semester doing a lot of quick freezer meals which does not make me happy. So I am determined this semester to get back into the kitchen now more than ever since my soon to be hubby will be home every night for dinner thanks to his new job. Can I get an AMEN?!

So back to the cooking and focus of easy meals… I’ve mentioned on my blog before that my love and I like to eat take-out Chinese. Even better we like to make home-made versions of our take-out favorites. I’ve made Beef and Broccoli before but recently we had some bell peppers to use up so I tried my hand at Sweet and Sour Chicken. I wasn’t interested in trying to fry the chicken pieces and I didn’t want to get all crazy with the sauce. I try to keep things simple so its an easy weeknight meal, which are essential in our crazy hectic lives at the moment.

Ingredients
2 tablespoons vegetable oil
2 boneless chicken breasts, cut into bite-sized pieces
Salt and pepper

1 medium onion, chopped into bite size pieces
1 red pepper, chopped into bite-sized pieces
1 yellow pepper, chopped into bite-sized pieces
1 bag of fresh sugar snap peas
1 can of pineapple chunks, drained with juice reserved
4 teaspoons cornstarch
3 tablespoons light brown sugar
3 tablespoons rice wine vinegar

3 tablespoons of orange marmalade

In a large non-stick skillet, heat oil over medium high heat. Season chicken pieces and add to pan. Brown chicken and remove to a plate. Add red and green peppers and cook for 1 minute. Add in sugar snap peas and cook for an additional minute. In a bowl mix corn starch and pineapple juice to make a slurry. To the veggies, add in pineapple chunks, sugar, vinegar and marmalade. Pour in the slurry. Simmer until sauce begins to bubble up.  Stir in chicken pieces and continue cooking until sauce is thick and chicken is hot. Serve over rice.

Much Love,
M