I Dare You To Eat It

 I love it when friends send me new recipe ideas for using both my long-term storage (rice) and short-term supply (basic canned goods) in (say it with me)

NORMAL RECIPES!

Thank you.

My dear friend Martha is the coolest grandmother I know. Today we were at the temple at 5:30 in the morning and she was sporting lime green flats that said COACH on the toes. Then Martha was off to another full day of helping her daughter recover from knee surgery, driving grandchildren here there and everywhere, faithfully attending their every scholastic and sporting event, most likely doing a little gardening and community service for the Historical Society, Daughters of The Utah Pioneers, and The Church of Jesus Christ of Latter-day Saints, and then she still has time to remember me and my endeavors. I wish you could know Martha. Cute as a BUTTON and remarkable in every way!

Martha found this recipe in the Deseret Morning News, thanks to Penny Ramey and Julia Maddox. I followed the careful instructions for an easy sweet and sour meal the whole family enjoyed.

Fresh Ingredients

2 boneless, skinless chicken breasts, cut into 1/4-inch strips

1 medium onion, sliced

1 green pepper, chopped

Storage Ingredients

1 tablespoon oil

1 15-ounce can pineapple chunks

2 teaspoons, or two cubes of chicken bouillon granules

1 cup water

1/4 cup vinegar, any type

1/2 cup brown sugar

2 tablespoons soy sauce

2 tablespoons cornstarch

1 11-ounce can mandarin oranges, drained

In a large skillet, saute chicken in oil until chicken is lightly browned. If you prefer not to use oil, just spray some cooking spray on the skillet and use the chicken’s natural juices to cook. (These gals are pros.)

Add onion and green pepper. Stir fry until vegetables are tender.

Add 1/2 cup pineapple juice from the can of pineapple chunks, bouillon, water, vinegar and brown sugar to the skillet and stir.

In a small bowl, off to the side, combine soy sauce and cornstarch. Mix well to smooth out any clumps. Stir the cornstach mixture in to the chicken, vegetables and sauce in the skillet.

Simmer until mixture thickens, stirring constantly. This should take 5 to 10 minutes, and the mixture will turn more transparent as it thickens.

Add pineapple and mandarin oranges. Serve over rice. Serves 6-8.

Thanks again, Martha!