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poultry essentials: sweet sour chicken

(1 rating)
Recipe by
Andy Anderson !
Wichita, KS

I thought about this recipe a long time… As a matter of fact, I sat under an umbrella during a Spring shower last night thinking about what I would do with this recipe. This is a light technique that goes wonderfully with Spring… I love to serve it over rice, but the sides are up to you. So, you ready… Let’s get into the kitchen.

(1 rating)
yield 4 - 5
prep time 20 Min
cook time 4 Hr
method Slow Cooker Crock Pot

Ingredients For poultry essentials: sweet sour chicken

  • 2 Tbsp
    sweet butter, unsalted
  • 2 lg
    chicken breasts, boneless, skinless, cut into bite-sized pieces
  • 8 oz
    fresh pineapple, cut into chunks
  • 1 lg
    bell pepper, seeded and cut into chunks
  • 8 oz
    pineapple juice, unsweetened
  • 1 Tbsp
    flour, all-purpose variety
  • 1/2 c
    fresh clover honey
  • 1 Tbsp
    lemon juice freshly squeezed
  • 1 Tbsp
    dijon mustard, i prefer grey poupon
  • 2 tsp
    tamari sauce
  • 1 tsp
    salt, kosher variety, or to taste
  • 1 pinch
    cayenne pepper, or to taste
  • toasted sesame seeds for garnish

How To Make poultry essentials: sweet sour chicken

  • 1
  • 2
    Gather your Ingredients (mise en place).
  • 3
    Add the butter to a sauté pan, over medium heat.
  • 4
    When the foaming subsides, give the pan a swirl, and then add the chicken.
  • 5
    Cook and turn for about 4 – 5 minutes
  • 6
    Add the chicken to the bowl of your slow cooker.
  • 7
  • 8
    Chef's Note: Whisk the flour into the pineapple juice.
  • 9
    Add the pineapple juice, and the remainder of the sauce ingredients to the sauté pan, and reduce the heat to medium low, and then stir to combine with the remaining butter and chicken juices in the sauté pan.
  • 10
    Chef’s Note: Sample the sauce and adjust the seasoning to your particular tastes.
  • 11
    Add the sauce to the slow cooker with the chicken.
  • 12
    Cover and cook on low, until the chicken is cooked through, and no longer pink, about 3 – 4 hours.
  • 13
    Chef’s Note: I like my pineapple and bell pepper to have a bit of a bite, so I add them in the last 60 minutes, or so, of cooking.
  • 14
  • 15
    Serve over rice, or with your favorite sides. Enjoy.
  • 16
    Keep the faith, and keep cooking.

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