Sweet and sour shrimp

• • 1 small onion

  • Bell pepper (optional)

  • 1lb shrimp

  • 1/2 can pineapple

  • Orange vinegar (maybe some chianking?)

  • Honey

  • 1 tbs ketchup

  • Soy Sauce (Dark? less to reduce)

  • Chicken Stock concentrate

  • Dash of sirracha

  • Ginger

  • Sesame Oil (maybe)

Method

• 1. Dice & fry the onion, set aside

  2. Dice & fry the pepper, set aside

  3. Season the shrimp. Toss in cornstarch. Fry in two batches, set aside.

  4. Heat up the pineapple, add honey, vinegar, soy sauce, fish sauce, chicken stock. Adjust flavor.

  5. Throw back in onion, pepper, shrimp, heat through.

http://allrecipes.com/recipe/61024/asian-orange-chicken/

Sauce:

• • 1 1/2 cups water

  • 2 tablespoons orange juice

  • 1/4 cup lemon juice

  • 1/3 cup rice vinegar

  • 2 1/2 tablespoons soy sauce

  • 1 tablespoon grated orange zest

  • 1 cup packed brown sugar

  • 1/2 teaspoon minced fresh ginger root

  • 2 tablespoons chopped green onion

  • 1/4 teaspoon red pepper flakes

  • 3 tablespoons cornstarch

  • 2 tablespoons water

Chicken

• • 2 boneless, skinless chicken breasts, cut into 1/2 inch pieces

  • 1 cup all-purpose flour

  • 1/4 teaspoon salt

  • 1/4 teaspoon pepper

  • 3 tablespoons olive oil

Method

• 1. Pour 1 1/2 cups water, orange juice, lemon juice, rice vinegar, and soy sauce into a saucepan and set over medium-high heat.

  2. Stir in the orange zest, brown sugar, ginger, garlic, chopped onion, and red pepper flakes. Bring to a boil. Remove from heat, and cool 10 to 15 minutes.

  3. Place the chicken pieces into a resealable plastic bag.

  4. When contents of saucepan have cooled, pour 1 cup of sauce into bag. Reserve the remaining sauce. Seal the bag, and refrigerate at least 2 hours.

  5. In another resealable plastic bag, mix the flour, salt, and pepper. Add the marinated chicken pieces, seal the bag, and shake to coat.

  6. Heat the olive oil in a large skillet over medium heat. Place chicken into the skillet, and brown on both sides.

  7. Drain on a plate lined with paper towels, and cover with aluminum foil.

  8. Wipe out the skillet, and add the sauce. Bring to a boil over medium-high heat.

  9. Mix together the cornstarch and 2 tablespoons water; stir into the sauce.

  10. Reduce heat to medium low, add the chicken pieces, and simmer, about 5 minutes, stirring occasionally.