As I was driving home from work I didn’t yet know what to cook for dinner. My husband fancied some sweet and sour chicken, and I thought it was a great idea to use up the left over rice we had too, so that was decided. Luckily, I still had one portion of my homemade chicken stock in the freezer too. This was also a good dish to make that didn’t take up too much of my evening once at home.
350ml chicken stock (Homemade chicken stock)
2 tbsp light soy sauce
4 tsp dark soy sauce
2 tbsp sesame oil
1 tsp salt
1 tsp ground white pepper
2 tbsp sugar
3 tbsp rice vinegar
4 tbsp tomato puree
4 tsp potato flour (or corn flour), mixed with 1-2 tbsp water
2 chicken breasts, cut in pieces
5 chestnut mushrooms
1 red or green pepper
3 cloves of garlic
2 spring onions
1. Peel and slice the carrot, and chop the pepper into fairly big pieces. Place in boiling water for 4 minutes. Pour the water away and set carrot and pepper aside.
2. In the pan, heat your chicken stock. I tend to take my homemade stock out of the freezer just when needing it, and I just defrost it by melting in the pan. While the stock is warming, mix the other sauce ingredients, apart from the flour and water. Add to the stock, and bring to boil. Add the carrot and pepper. Mix the flour and water, and add to the stock. Boil for couple of minutes, then reduce the heat to simmer. Stir from time to time.
3. Fry the chicken in a pan (I use groundnut oil with this dish). Once just about cooked, add the chopped mushrooms, garlic, onion and spring onion, and fry, stirring, for couple of minutes.
4. Pour the sauce on the chicken, and stir everything together.