LarryWolfe
Chef Extraordinaire
Started off marinated 2lbs of boneless skinless chicken breasts in 2 tbs of soy sauce, 1 tbs seasame oil and garlic. Then I made the sauce, I used about 3/4 of a small jar of Texas Pepper Jelly Cherry Jalapeno, 1 cup of white vinegar and 1 cup of sugar. Brought that to a simmer and added the juice of a can of pineapple chunks, then at the end thickened with a corn starch slurry and added the pineapple chunks. Stir fried the chicken along with bell pepper, onion and carrots. Once plated I sprinkled with toasted sesame seeds. Man let me tell you something, this was better than any sweet and sour chicken I've ever had from a chinese restaruant! The TPJ gave it a real nice not too spicy flavor.