Sweet and Sour Chicken

Cookbook Recipe #48

My Mom gave me this cookbook a couple of years ago. I thought it was so cool because Walt Disney World brings back so many great family memories. All the recipes in the book are from the different resorts at Disney and restaurants that are in the World Showcase at Epcot. I chose this recipe of Sweet and Sour chicken because it is from the Polynesian Village Resort. My family and I always stayed there when we went to Disney. It is probably my favorite hotel I have ever stayed in. It is on the lagoon that the monorail runs around. It is right directly across from Magic Kingdom and we always sat on the beach and watched the fireworks every night that were shot off there. When Phil and I went to Florida a couple years back I took him there and he loved it as well. I also just recently saw a recipe for Sweet and Sour Chicken on a friends blog Macke Monologues. You should check out her blog! Her recipe looked really good, so when I saw this recipe the other day I knew it was going to be the one for this week. I added a few extra vegetables to the recipe but other than that I kept it the same. It was really good. It tasted very similar to Sweet and Sour Chicken from a Chinese restaurant. Phil and I both really enjoyed it and will be making it again for sure!

Sweet and Sour Chicken from the Coral Isle Cafe at the Polynesian Village Resort
Adapted from Cooking with Mickey

Chicken

1 1/2 pounds boneless skinless chicken, cut into 1 inch squares
4 tablespoons vegetable oil
2 teaspoons chicken bouillon
1/8 teaspoon yellow food coloring
2 cups water
1/4 teaspoon white pepper
1/4 teaspoon garlic powder
Salt
Sesame seeds for serving

Sweet and Sour Sauce

1 green bell pepper
1 1/2 cups snow peas
8 oz sliced mushrooms
3 carrots, peeled and diced
3/4 cup cider vinegar
3/4 cup sugar
1 1/2 cups water
1 1/2 cups diced pineapple
4 1/2 teaspoons cornstarch
4/1/2 teaspoons water
Few drops red food coloring

Combine all ingredients for the chicken except for the sesame seeds in a medium skillet.

Cook, covered over low heat for 25 minutes.

Meanwhile combine vegetables, except for snow peas, vinegar, sugar and water in a large saucepan. Bring to a boil and simmer for 20 minutes.

Add snow peas in with 5 minutes left.

Add pineapple and return to a boil.

Stir cornstarch into water and dissolve. Add to vegetables. Cook and stir until thickened and clear. If desired add food coloring.

Drain chicken liquid and add chicken to vegetables and sauce.

Top with sesame seeds to garnish.

Print Recipe

This recipe is linked on:   Cast Party Wednesday, Tempt My Tummy Tuesday, Tasty Tuesday Party, Talent Show Tuesdays,  Linking up With Luna, Show me What You Got Tuesdays, Share it Link Party,     Tasty Tuesday