Saturday, April 10, 2010

Sweet Chicken Batman!

I found a recipe a long while back for sweet and sour chicken.

A serving suggestion for an almost identical recipe ( was to serve leftovers in a corn or flour tortilla.

Oh mylanta. I skipped the chicken over rice and went straight for the tortilla. It was AMAZING. The flavors just burst in my mouth when I took the first bite.

This recipe cooks for about an hour and 40 minutes. You will drool the entire time it cooks. So simple, but oh so tasty. If you serve this to guests, they will think you slaved all day. I highly recommend this one :)

Here's to you and your culinary adventures, friend. Cheers!

Sweet and Sour Chicken Wraps
Serves 4-6
305 cal (4 servings); 203 cal (6 servings)
Does not include tortilla or cheese

4 boneless, skinless chicken breasts
1 tsp salt
1/2 tsp black pepper
3/4 cups sugar
1/2 cup white vinegar
2 TBS rice wine vinegar
1/2 cup chicken broth
1 clove minced garlic
3 1/2 TBS ketchup
1 TBS soy sauce
2 1/2 TBS corn starch

Grated cheddar cheese
flour or corn tortillas

Preheat oven to 325.

In a medium bowl mix sugar, vinegars, broth, garlic, ketchup, soy sauce, and corn starch. Set aside.

Season chicken with salt and pepper. Place in a 9x9 baking dish. Pour sauce over all.

Bake, uncovered, for about 1 hour. Turn chicken over. Bake for 30 more minutes.

Remove from oven. Lightly shred chicken and return to sauce and mix well. The sauce will be nice and thick, slightly darkened. Bake for 10-15 more minutes.

Warm tortillas between two damp paper towels in the microwave. Sprinkle with shredded cheese. Top with chicken. Serve warm.

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