This kid-friendly dinner treat is just sophisticated enough for grown-ups to enjoy too. Serve with this tangy sweet and sour sauce.
catawbaisland B. Smith: Rituals & Celebrations
|1/4 cup all-purpose flour||1 teaspoon soy sauce|
|1 teaspoon Creole seasoning||1 teaspoon cider vinegar|
|1/2 teaspoon freshly ground blck pepper||1/2 cup brown sugar|
|1/2 cup vegetable oil||1 tablespoon cornstarch|
|2 pounds boneless skinless chicken breast, cut into 1/2-inch strips||1/2 cup orange juice|
|1/2 cup ketchup|
For the Chicken: Mix the flour and seasonings together.
In a medium skillet, heat the oil.
Dredge the chicken in the seasoned flour.
Place the chicken in the skillet.
Do not overcrowd the chicken.
Cook in batches, if necessary, turning with tongs until the tenders are golden brown.
Remove and drain on paper towels.
Toss with Sweet-and-Sour Sauce (see below).
For the Sauce: In a small saucepan, combine the ketchup, soy sauce, vinegar, and brown sugar.
Over medium-high heat, bring the sauce to a boil, stirring occasionally.
Reduce the heat.
In a small cup, mix the cornstarch into the orange juice until dissolved.
Stir into the sauce and simmer, stirring occasionally, until the sauce thickens, approximately 5 minutes.
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