Easy Peasy Chicken Squeezy
Okay, I lied. There’s nothing squeezy about this recipe! Got home from uni at 1pm and was starved, so I wanted something warm, comforting and filling. Not including time taken to prepare the chicken (I am a chicken nazi - I’m terrified of the fat in the skin so will painstakingly sit and remove every piece of skin and fat from the chicken pieces, and since I was using boned chicken thighs, there was quite a bit!), it takes about 10-15 minutes to make.
Sweet and sour chicken on purple rice
Ingredients
1kg skinless, boneless chicken meat, cut into small, bite sized pieces
1/2 cup thinly sliced green capsicum (bell pepper)
1/2 cup thinly sliced red capsicum (bell pepper)
1 cup carrot strips
2 tsp minced garlic
1 tsp ground ginger
1/2 cup snow peas
1/4 cup soy sauce (a little less than 1/4 otherwise it could be a bit too salty)
1 small tin of diced pineapple (about 250g/8 oz)
2 tbsp vinegar
1 tbsp brown sugar
1 tbsp corn starch
1. Sautee chicken, garlic and ginger till the chicken is browned. Make sure you do this on a high heat, a low heat will cook the chicken too early, making it lose all it’s juices and it will be dry and tough by the end of the cooking process.
2. Add capsicum, carrot and snow peas, stir fry for 1-2 minutes then remove from heat.
3. In a small bowl, combine corn starch, soy sauce, pineapple juice and pieces, vinegar and sugar. Put the chicken back onto a medium heat, pour the sauce over the top and stir through, bringing it to a full boil. Leave to boil for 1 minute, then remove from heat.
Purple rice is just a mix of regular white rice (jasmine or calrose, you choose) and black rice. We use a 5:1 ratio of calrose to black, and the colour is amazingly vibrant. The black rice is a lot chewier and helps to add more texture to the fluffiness of the calrose.
You’ll notice no red or green in my chicken - that’s because I was so taken with the colour of the yellow and orange capsicums that I decided to substitute those instead. They’re a lot milder in flavour, but I think I’ll go for red and green next time, as I think a dish as strongly flavoured as this needs a more prominant capsicum flavour. I also forgot to throw the snow peas in whist cooking, so I munched on them raw 
yumyum!
Technorati Tags: chicken, capsicum, snow peas, black rice
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Comments
Oooh, I have a battered and deep-fried version, but I’ll only make it once every couple of months, as I’m just a little cautious of deep-fried things. Which is unfortunate, as I love donuts, but I’m too paranoid to eat them.
I believe deep fried things sneak up in the night and attach themselves to my ass. *looks in the mirror* Trust me, I have the proof! *jiggle*
As for the black rice, I’d recommend trying your local chinese grocery store as that’s where we get ours - it’s quite expensive, but very worthwhile. Just be careful when purchasing it and make sure that it’s the long, slender grain, and not the plump, short grain of a different version of black rice known as chinese ‘forbidden’ rice 
oh my.. so if I screw up and buy the plump, short grain black rice, am I gonna die? Why is it forbidden? And if it’s forbidden.. how’s come you can buy it at the grocery store? huh? huh? 
LMAO! Yes! It’s the curse of the ancient monkey’s fart - he developed such bad flatulence from it that on his death-bed, he swore to wreak such venegance upon those who’d dare make the same mistake
Actually nooo idea why it’s forbidden, but I reckon that’s a helluva good theory for 1am in the morning
har! Sounds good to me! Of course now I will never be able to look at rice again without thinking of ancient monkey farts!
Lurve S&S chicken.. and I lurve your version where it’s not breaded and deep fried. Yum! I’m very impressed with the purple rice! I hope I can find black rice in my grocery store, I’ve never seen it before. Doesn’t mean they don’t have it I probably just never noticed because really? I’d never think to look for black rice. I’m a dork. But you knew that already.