Saturday, 21 September 2013

Sweet and Sour plus catch up

 

Hello friends
 
Looks like we're having a nice weekend, weather wise. What about yourselves?
I like Autumn with the leaves changing colour. I still love to kick through the crunch leaves but you have to be careful as you could be kicking something unpleasant as well.
This month is going so fast and soon it will be October and L's 14th birthday (more about that another day)
 
Last week we had one of L's friends over for tea and I only had one chicken breast so I cut it up into fine strips and made the following recipe (from Asda). I also used what veg I had plus extra.  Carrots, courgette, French beans, peppers and fresh pineapple from the freezer. I didn't do enough rice so we had a pudding. Apple and Strawberry (from the freezer) crumble and custard (sorry no picture).
Since getting this recipe Asda have updated it and use sweet chilli sauce instead of the ketchup and orange juice instead of the pineapple juice. Might give this version a try but I'm not too keen on chillies.
 
My S & S  Chicken

Sweet and sour Chicken 

·2 tbsp. light Soy Sauce

· 2 tbsp. tomato ketchup

· 2 tbsp cider vinegar

· 1 tbsp clear honey

·  75ml pineapple juice

· 4 level tsp of cornflour

· 2 tbsp sunflower oil

·  4 chicken breast fillets, cut into bite-size pieces

· 200g carrots, cut into short sticks

·  1 pepper, quartered, deseeded and cut into strips

·  2 spring onions, trimmed and sliced

· 155g pack mangetout, sliced lengthways

· 300g fresh pineapple (weighed without skin and core), cut into bite-size pieces (or tinned)

· Rice, to serve

1. To make the sweet and sour sauce, mix the soy sauce, tomato ketchup, vinegar, honey, pineapple juice and cornflour until smooth. Add 50ml of water and set aside.

2. Heat 1 tbsp of the oil in a wok or frying pan and stir-fry the chicken for 4 minutes or until just cooked through. Remove from the pan and set aside.

3. Wipe out the wok with kitchen paper. Add the rest of the oil to the wok and stir-fry the prepared carrots, red pepper, spring onions and mangetout for about 3-4 minutes.

4. Return the chicken to the wok and add the pineapple. Stir-fry until hot.

5. Stir the sweet and sour sauce, add to the wok and cook, stirring, until it boils and thickens. Serve with rice.

 Sorry about the extra text in the recipe but I don't know how to get rid of it.


The answers to the knitted squares, from my last post are.
No1 = Scooby Do (his collar),
No2 = Dennis the Menace (from the Beano),
No3 =  Billy Whizz (again from the Beano) 
No4 = Flash (some superhero).
I have stitch all the squares together and I'm in the process of crocheting around it. When I've finished I will post a picture.

Yesterday morning Dad and I started on a six course about Dementia. It's run by the Community Intervention Team from Lancashire County Council and although yesterday was really a getting to know you and an introduction to dementia session I found it very useful. Dad's no so sure yet but has decided to continue. I feel that the more I know the better I can help dad with the caring of mum so that she can, hopefully, stay at home as long as possible. That's the theory anyway.

Next week I am preparing my baby knitting stall for a craft fair next Saturday. L and her friend also have a stall selling their jewellery.

Hope you are all having a nice weekend doing whatever you are doing.

Carolx

2 comments:

  1. Thanks for the recipe. I'll definitely try it.
    Love from Mum
    xx

    ReplyDelete
    Replies
    1. Best Sweet and Sour sauce I've tried.
      Carolx

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