This week's dinner tip; Recipes that I use a lot I copy out from their original location onto a 4X6 index card. I used to keep them in a standard recipe box, but as my collection of family favourites has started to grow I found it just as frusterating to search through the recipe box as I did searching through recipe books and my What's Cooking magazines to find what I was looking for. Enter Dollarama, which is my new favourite place, there I picked up a small photo album that holds 80 4X6 photos or index cards. It makes meal planning a whole lot easier every week. Right now we have 17 recipes in our family favourites albums. My goal is to fill all forty pages.
Sweet and Sour Chicken Stir Fry
1 can chicken broth
1 tsp corn starch
1 lb boneless chicken breast strips
1 tbsp vegetable oil
3 cups frozen Asian vegetable mix
1 can (8 oz) pineapple pieces drained
1/4 cup vinegar
1/4 cup brown sugar
2 tbsp soy sauce
1/2 tsp garlic powder
1. Mix broth and cornstarch together; set aside.
2. Saute chicken in oil in skillet until browned, then add vegetables and saute for 3 minutes.
3. Add broth and flavour accents. Cook until mixture boils and thickens.
What we would/did change; Surprisingly enough the whole family liked it. Abby happily ate the chicken, but pretty much ignored the vegetables. Which is what I was expecting. Mike enjoyed it as well, so this recipe has gotten a pass into the album. The only change that was requested was by Mike to leave out the pineapple next time. Mike really only tolerates pineapple on.... wait for it..... pizza. I know you're shocked. I love pineapple and I would leave it in, but I'm willing to sacrafice.
Score: 3.5/5
No comments:
Post a Comment