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Friday, December 30, 2016

Sweet and Sour Chicken for God's Closet

Many of the youth at First Trinity helped to make and serve the meal for God's Closet today, and then stuck around to do a bunch of cleaning and set up in the chapel.  We are truly blessed to have such a fun and giving group of kids.

Many people asked for the recipe for the Sweet and Sour Chicken, so here it is:

First the chicken
2 Chicken Breasts cut into about 1" pieces
1 cup Flour
1 tablespoon Salt
1 tablespoon Pepper
4 Eggs

Toss the chicken first in the flour, then the eggs, then the flour again.  Fry chicken in about 1/2" vegetable oil (and set aside in a preheated warm oven.  Be careful not to overcrowd the frying pan and add more oil as needed.  

Next the vegetables
2 Red Peppers
1 Red Onion
10 oz Carrots

Cut all vegetables to about 1" pieces.  Sauté the carrots in the same oil as you cooked the chicken until they are just starting to get soft, then put them in the oven with the chicken.  Repeat that process with the onions and the peppers. 

The Sauce and finishing touches
2 cans Pineapple Chunks (drained)
1 bottle Pantai Norasingh Mild Chili Sauce in 30.5oz

Put the pineapple in the frying pan and just as they get hot add the sauce.  Cook for about 2-3 minutes.  Remove the chicken and veggies from the oven and pour the sauce and pineapple over the top.  

We had some parsley and sesame seeds today so we topped the dish with those to make it extra pretty.  

Serve with white rice, and expect it to disappear quickly!  

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