They say that the road to hell is paved with the best of intentions. I have the best of intentions to get dinner on the table. I have the best of intentions to pull myself from playing outside in the beautiful sunshine to come in and cook over a stove. I had the best of intentions to take a beautiful picture of the chicken that this sauce covered. But as you can see, it didn’t survive long enough. Heaven, I tell you. It was absolute heaven. Such a wonderful surprise.
Dan loves sweet and sour chicken. It is the only thing he orders when we get Chinese food. Order in? Sweet and Sour Chicken. Chinese Buffet? Sweet and Sour Chicken. Steak Restaurant? Sweet and Sour…just kidding, the biggest steak that they have. He ate several servings and would have licked the pan clean if he could. The best part of this recipe? It takes five minutes to make and thicken the sauce. The original recipe calls for simmering the sauce in the microwave. I decided to just bust out the skillet and make this sauce on the stovetop. Still took five minutes. That’s right – five.
1 small can pineapple juice (or juice from a 15-1/4 oz. can pineapple chunks, drained) 1/4 cup ketchup
1/4 cup brown sugar
1/4 cup vinegar
1 1/2 tablespoons cornstarch
1/2 teaspoon granulated garlic
1/4 teaspoon mustard powder
1 tablespoon Worcestershire sauce (or less)
1/2 teaspoon ground ginger