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Sweet and Sour Chicken Recipe

  Crispy, tangy, and just the right amount of sweet—this sweet and sour chicken is a family favorite that’s easy to make at home. Ingredients For the Sauce: 1 cup pineapple juice ½ cup distilled white vinegar ½ cup sugar 3 tablespoons ketchup 2 tablespoons soy sauce ¼ teaspoon crushed red pepper flakes 1½ tablespoons cornstarch For the Chicken: ½ cup all-purpose flour ½ cup cornstarch 1 teaspoon baking powder ¼ teaspoon baking soda 1 heaping teaspoon salt ¼ teaspoon freshly ground black pepper ⅔ cup water 1½ tablespoons vegetable oil (plus more for cooking) 1 pound chicken tenderloins or boneless, skinless chicken breasts, trimmed and cut into 1-inch (2.5 cm) chunks For Finishing the Dish: 1 tablespoon vegetable oil 2 red bell peppers, cut into 1-inch (2.5 cm) pieces 1 small red onion, cut into 1-inch (2.5 cm) chunks Instructions Make the Sauce: In a medium saucepan over medium heat, whisk together pineapple juice, vinegar, sugar, ketchup, soy sauce, and red pepper flakes. Bring to...

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Quick Beef Pho

 

Ingredients:

  • 1 large onion, peeled and quartered
  • 4 cups low-sodium beef broth
  • 4 cups low-sodium chicken broth
  • 2 cups water
  • 2 tablespoons fish sauce
  • 1 (2-inch) piece fresh ginger, peeled and sliced into 1/4-inch rounds
  • 1 cinnamon stick
  • 1 tablespoon sugar
  • 2 star anise pods
  • 4 whole cloves
  • 8 ounces rice noodles
  • 8 ounces beef sirloin, sliced as thinly as possible
  • Bean sprouts, cilantro, lime wedges, hoisin sauce, and sriracha sauce, for serving

Instructions:

  1. Slice one of the onion quarters as thin as possible; set aside.
  2. In a large pot, combine the remaining 3 onion quarters, beef broth, chicken broth, water, fish sauce, ginger, cinnamon, sugar, star anise, and cloves.
  3. Bring to a boil, then reduce the heat to medium-low and simmer, uncovered, for 30 minutes.
  4. Meanwhile, bring a large pot of water to a boil. Off the heat, add the noodles. Let sit, stirring regularly to prevent sticking, until the noodles are soft and pliable but still not tender, 5 to 10 minutes.
  5. Drain and rinse well with cold water. Set aside.
  6. Over a large bowl, strain the broth through a fine mesh strainer. Discard the solids and pour the clear broth back into the pot. (Alternatively, you can use a fine mesh spider to fish out the solids.)
  7. Bring the broth to a boil.
  8. Add the noodles and cook until just tender, 30 seconds to 1 minute.
  9. Using tongs or a spider, lift the noodles from the pot and divide evenly into bowls.
  10. Reduce the heat to a simmer and add the sliced beef to the broth; let simmer until no longer pink, about 1 minute.
  11. Using a slotted spoon or spider, remove the beef from the broth and divide between the bowls. Ladle the hot broth over the noodles and beef.
  12. Top each bowl with the reserved thinly sliced onions, bean sprouts, and cilantro. Pass lime wedges, hoisin sauce, and sriracha sauce at the table.


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