Dazrel's Southshore Sweet'n'sour Chicken

The flavors from this dish will make you recall the back-and-forth pvp battles in Hillsbrad. It is especially reminiscent of those battles before you leveled your main to 80, and you were there for the first time.

**Note** This is a fantastic recipe to use up leftover rice, or you can start it from scratch. It will take longer than many of the recipes on this site, but is great for slow nights on WoW. Ya know, the ones where you're sitting in LFG for hours. It will take approximately 15-20 minutes to cook.

If you want to use a shortcut on the seasoning, you can also use a jar of sweet'n'sour seasoning, which you can find in most grocery stores. Just pour it on to your chicken and your veggies, let it marinade for 20 minutes, cook the chicken and veggies. Serve over rice.

What you need for this relatively easy sour, sweet chicken:
2 cups brown rice (White rice will work too, and if you have some leftover, or some minute rice that will cut a lot of time from this recipe)
1/4 cup seasoned rice vinegar
2 tablespoons soy sauce (can do low sodium if you want)
2 tablespoons cornstarch
2 tablespoons apricot preserves
2 tablespoons canola oil
1 pound chicken tenders, cut into small pieces
4 cloves minced garlic
2 teaspoons grated or minced ginger
1 cup chicken broth
6 cups of pieces of vegetables, china peas, bean sprouts and bell peppers (changeable.. I prefer these but have heard others who like broccoli in theirs)
1 5-ounce can sliced water chestnuts, drained... Peanuts also work

Step 1. Prepare rice like normal (usually can microwave or use a rice cooker for better results).

Step 2. Whisk vinegar, soy sauce, cornstarch and apricot preserves in a small bowl. Set aside for now...

Step 3. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the chicken and cook undisturbed for 2 minutes or so. Continue cooking, stirring occasionally, until no longer pink on the outside and just starting to brown in spots, about 2 minutes more. Transfer to a plate. I like to put them in the microwave or stove to keep them warm.

Step 4. Add the remaining 1 tablespoon oil, garlic and ginger to the pan and cook, stirring until fragrant. Add the broth and bring to a boil, stirring constantly. Add vegetables and reduce heat to a simmer; cover and cook until the vegetables are tender but crisp, roughly 4 to 6 minutes. Stir in water chestnuts and the chicken. Whisk the reserved sauce and add to the pan. Simmer, stirring constantly, until the sauce is thickened and the chicken is heated through, about 1 minute. Serve with the rice.

Keep in mind you could also use peanuts or other vegetables, those are just my preference on them.



Tasty Rice Ideas: Cashew Chicken with Ginger, Mirage Raceway Rice Dishes, by Wrathfulfury, Dazrel's Southshore Sweet'n'sour Chicken, Mmm Rice Dinners! Apple n' Chicken Stir Fry, Tips for Perfectly Steamed Rice, by Grizelle.