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Adventures in early literacy

Sweet and Sour Chicken Stir Fry

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Today we had company for dinner so I made stir fry with a homemade sweet and sour sauce. It was very tasty, although next time I will try to add or change some things to spice up the flavors a bit. Kev loved it, though, and that’s what really counts.

I also used our rice cooker for the first time. How did we ever live without it?! Fresh rice is so much better than instant and so easy with the rice cooker! For three I used 1 1/2 cups of rice and 2 cups of water. It worked out really well with only a tad bit left over.

For the stir fry I use 2 small carrots, one green bell pepper, one red bell pepper, half of one white sweet onion, and one pound of chicken breast tenders, sliced into bite sized pieces. Somehow my brain locked up and I cooked the chicken first, which I wouldn’t recommend. Stick the chicken in a medium hot pan with some oil and the sliced onions and carrots. After the onions are cooked to the desired consistency add the peppers and sweet and sour sauce.

Sweet and sour sauce: 3/4 cup chicken broth, 1/4 ketchup,  1/4 cup sugar, 2 tsps cornstarch, 2 tsps soy sauce, 3 Tbsp rice vinegar, 1 tsp sesame oil, 1/2 tsp salt

Cook all ingredients until sauce begins to thicken. That’s it. Stir fry is super easy! It is a really healthy, simple dinner for those nights when there isn’t a lot of time to put a really big dinner together. My favorite part about stir fry is that you can put any kind of vegetable or meat in it. If you don’t have time to go to the store use whichever veggies you have around. You can use teriyaki sauce, or some other kind of bottled sauce instead of making your own. Get creative!

Lemon bars just came out of the oven. I’ll try to get a picture of them-unfortunately we ate too fast to get a picture of the stir fry.

Happy eating!

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Author: Kendra

Children's Librarian in the Northwest. Lover of toddlers, twitter, and TV (T's, too, apparently!).

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