Sweet and sour chicken fillets

April 20, 2005 
Filed under Asian cooking, Chinese recipes

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Will you believe me if I said that the breast of a 900-gram chicken can feed three people? My 12-year-old and 11-year-old daughters and I had this for lunch today. It is still basically the classic Chinese sweet and sour dish. However, instead of pork, I used the deboned meat of a chicken breast.

Sweet and sour chicken fillets

There was a popular cooking show years ago called Wok with Yan, a Canadian production. The cook, Stephen Yan, had a unique approach to cooking meat. Stretch the meat, he used to say, to feed more people. When he said ’stretch’, he meant it literally. He would pound the meat to flatten it then slice it thinly to come up with more pieces. Then, he would stir fry the little meat with a variety of colorful vegetables. Darn, he really was good.

Anyway, with the summer heat and all (I complain too much about the summer heat, don’t I? Well, it is so darn hot), it isn’t advisable to cook anything in large quantities. Leave a cooked dish on the table and chances are that it will spoil before the end of the day. And this is especially true with vegetable dishes. Put them in the fridge and the constant reheating will ruin the vegetables. So, the best thing to do really is to cook in small quatities–just enough for a meal. And that was what I did with today’s lunch. I also decided to depart from the usual by adding garlic to my sweet and sour chicken fillets.

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In the mood for more food?

  1. Alex’s mango shake
  2. Swiss rosti (a.k.a. fried potatoes)
  3. Spaghetti a la carbonara
  4. Sour cream and garlic dipping sauce
  5. The coastal road seafood market
  6. Niagara Hills in Antipolo
  7. Kalabasa (squash) soup
  8. Carbonara, the (almost) traditional way
  9. Chicken embutido
  10. Arroz a la Alexandra


Comments

9 Comments on "Sweet and sour chicken fillets"

  1. Very Veron on Fri, 27th Jul 2007 8:00 am 

    Hi, Connie!

    I cooked this dish for my kids’ lunch box and its so yummy!

    I can’t wait to see my kids’ two-thumbs up when I get home this evening.

    By the way, would you know a worthy substitute for O.K. Sauce? I have a recipe I want to try but I can’t find this ingredient.

    More power to you! I’ve been hooked to your website for a month now!

  2. annmariemarie on Sat, 15th Sep 2007 2:24 am 

    When I don’t have flour, can I use cornstarch instead to coat the chicken fillets?

  3. Connie on Sat, 15th Sep 2007 2:03 pm 

    annmariemarie, yes, but the moment the sauce is stirred in, the coating with turn chewy.

  4. josie on Sat, 15th Dec 2007 7:01 pm 

    Hi Connie, your blog is really helpful. more power to you. can i ask what is a herbed salt? thanks :)

  5. waswi on Wed, 16th Jul 2008 4:22 pm 

    hi connie…i am a fan of your website for i think a year now, and i enjoy each time i open it. it is such an inspiration for a housewife like me..your teachings are very easy to follow. the comments here are truly informative, too. hope you don’t mind, me and my friend in New Zealand call you “ate connie”, hehehe..everytime we chat about our menus and from whom and where did we get the recipe…”from Ate Connie!” is the answer, hehe..
    sorry for the long comment, btw, what is an herbed salt? thanks a lot! May God bless you and your whole family, and congrats for a new home!

  6. Connie on Thu, 17th Jul 2008 7:37 am 

    Waswi, herbed salt is salt mixed with dried herbs. You can make your own if you can’t but the packaged kind. I’ll post instructions soon. With photos. :)

  7. Bianca on Thu, 31st Jul 2008 11:48 pm 

    hi! i tried this recipe of yours for dinner last night and it turned out great! hubby gave me a score of 10, hehe. thanks a lot! since i don’t know what herbed salt is, i just tried seasoning salt i found in the grocery. it was either that or the garlic salt, onion salt, celery salt… i had no idea so i just grabbed ’seasoning’ salt.

  8. Sheryl on Fri, 17th Oct 2008 7:42 am 

    hi ms connie! i’m a HUGE fan of your site. I’ve printed out DOZENS of your recipes and have also been successful in trying them out. Thanks a lot!!!

    I also tried this recipe and everyone loved it. Kaya lang mejo tumigas yung chicken nung lumamig na. Ganun po ba talaga or did i do something wrong?

    More power to your wonderful website!

  9. Connie on Fri, 17th Oct 2008 7:53 am 

    Sheryl, stir fries are no good after it gets cold. They don’t even reheat well.




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