Best Chicken With Sweet And Sour Sherry Sauce Mark Bittman Recipes

CHICKEN BREAST WITH SWEET-AND-SOUR SHERRY SAUCE

Steps:

• Place a 10-inch skillet over medium-high heat for a minute or two. Add the tablespoon of olive oil, then mushrooms and shallots, and turn heat to high. Cook, stirring occasionally, until mushrooms brown on edges, about 5 minutes.
• Add honey, and stir until it evaporates, less than a minute. Add vinegar, and cook, stirring occasionally, until mixture is dry, about 2 minutes. Add sherry, and cook, stirring once or twice, until mixture is syrupy and nearly dry, about 5 minutes. Add stock, and cook, stirring once or twice, until mixture thickens slightly, about 5 minutes. Reduce heat to medium low; keep warm.
• After adding stock to sauce, sprinkle chicken with salt and pepper and grill, broil or saute.
• When chicken is done, season sauce with salt and pepper and strain if you like; stir in remaining olive oil. Serve chicken with sauce spooned over it.

SWEET AND SOUR CHICKEN I

Steps:

• In a saucepan, combine 1 1/2 cups water, sugar, vinegar, reserved pineapple juice, and orange food coloring. Heat to boiling. Turn off heat. Combine 1/4 cup cornstarch and 1/4 cup water; slowly stir into saucepan. Continue stirring until mixture thickens.
• Combine flour, 2 tablespoons oil, 2 tablespoons cornstarch, salt, white pepper, and egg. Add 1 1/2 cups water gradually to make a thick batter. Stir to blend thoroughly. Add chicken pieces, and stir until chicken is well coated.
• Heat oil in skillet or wok to 360 degrees F (180 degrees C). Fry chicken pieces in hot oil 10 minutes, or until golden. Remove chicken, and drain on paper towels.
• When ready to serve, layer green peppers, pineapple chunks, and cooked chicken pieces on a platter. Pour hot sweet and sour sauce over top.

CHICKEN WITH SWEET AND SOUR SHERRY SAUCE (MARK BITTMAN)

Steps:

• Preheat the broiler or start a grill; put a 10-inch skillet over med-high heat for a minute or two.
• Add in the tablespoon olive oil, then the mushrooms and shallot; turn the heat to high; cook/stir occasionally, until the mushrooms brown nicely on the edges, about 5 minutes.
• Add in the honey; stir until it evaporates, less than a minute.
• Add in the vinegar; cook/stir occasionally, until the mixture is dry, about 2 minutes.
• Add in the sherry; cook/stir once or twice, until the mixture is syrupy and nearly dry, about 5 minutes.
• Add in the stock and cook/stir once or twice, until the mixture thickens slightly, about 5 minutes.
• Decrease heat to med-low and keep warm.
• Sprinkle the chicken breasts with salt and pepper; broil or grill them for about 6 minutes, or until cooked through.
• When the chicken is done, season the sauce to taste with salt and pepper and strain it if you like.
• Stir in the remaining olive oil; serve the chicken with the sauce spooned over it.