July 12, 2012 in chicken
I have recently developed a severe aversion to any recipe that calls for ketchup. Weird because I heart ketchup and have made great recipes in the past that used the stuff! But for some reason, I just don’t love the idea of using it these days.
I told you guys that I’ve been having real trouble cooking actual meals, huh? I’m trying to break the bad habits because… well, for one, they’re bad. And two, eventually I will have to get back to cooking actual meals on an actual normal person schedule. Yesterday I realized that I had all the ingredients for this recipe (including ketchup) and knew it would be a guaranteed winner with my kids.
It was, as expected, well received. I halved the recipe and between my two older kids, there were zero leftovers. The sauce tastes exactly like Chinese takeout sweet and sour! I hadn’t really expected much because of the whole ketchup thing so I was shocked at how similar it was. This one will definitely be made frequently around here.
Next time I won’t fuss around with the frying though. I think you can skip that part and still have great results. Plus this way you only dirty one pan and it gets dinner on the table faster.