Sweet and Sour Shrimp with Chicken
Equipment
- Cutting board
- Large Saucepan with lid
- Sink Colander
Ingredients
- 2 cups Brown Rice
- 4 Chicken Breasts cut into 1-2-inch chunks
- 16 oz Shrimp thawed, peeled, deveined
- 4 Tbsp Oil
- 2 Bell Peppers
- 4 Carrots
- 1 Onion
- 2 Green Onions
Sweet and Sour Sauce
- 3/4 cup White Sugar
- 2/3 cup Water
- 1/4 cup Soy Sauce
- 1 Tbsp Ketchup
- 2 Tbsp Corn Starch
- 2 Garlic Cloves minced
Instructions
Make the Rice
- Measure and add brown rice to a medium saucepan and add water, then swirl the water around the rice and strain it out, make sure to do this three times to clean the brown rice.
- When the rice is ready to be cooked, add enough water in the pot that when your hand rests on the rice, the water comes up to your middle finger knuckle.
- Then, cook the rice on medium until it boils, turn the heat to low and cover the pot, then simmer for 30 minutes or until cooked.
Prep the Veggies
- Wash the carrots and peppers in a sink colander, then on a cutting board peel the carrots and dice the peppers, onion and garlic.
- Warm 2 Tbsp oil in a large saucepan and add the diced onion and diced peppers and cook until tender.
- Add the diced carrots to the large saucepan and then cook until tender, stirring often.
- Cut the chicken into 1–2-inch chunks.
- Then, warm 2 Tbsp oil in a large saucepan and place chicken into the pan to cook.
- When the edges of the chicken are white, flip the chicken and then cover the pan, turn off the heat and set a timer for 10 minutes leaving the pan on the still warm burner.
- Remove the chicken from the large saucepan and then place it into the pan with the vegetables.
- Add the shrimp to the large saucepan and cook until just pink on both sides of the shrimp, then remove the shrimp and place them in a bowl.
Make the Sweet and Sour Sauce
- To a medium saucepan, add 3/4 cup sugar, 1/3 cup vinegar, 2/3 cup water, 1/4 cup soy sauce, 1 Tbsp Ketchup and 2 Tbsp corn starch.
- Mince the 2 garlic cloves and add it to the sweet and sour sauce, then bring the mixture to a boil and simmer for 5 minutes until it thickens.
- Lower the temperature and let it simmer until thick; around 5-minutes.
- Add the shrimp back to the large saucepan with the vegetables and chicken and pour the cooked sweet and sour sauce into the pan and sprinkle with green onion.
- Finally, serve with rice and enjoy!