Sweet and sour is a good combination and one of the most liking flavour in my home. It wasn’t always my flavourite combination, I preferred spicy and salty as a kid. A dish that made me fell in love with this flavour was a simple sweet and sour chicken with a petty red gravy serving over hot rice.
Tomato sauce was not a common ingredient in Thai kitchen. We mostly used sweet chili sauce or pungent Sriracha sauce. When we gave the sweet and tangy tomato sauce a chance in our wok, it created the wonderful thick savoury lushness.
The chicken was tender soaked in sweet and sour redness. The bell peppers were soft but still crunchy. A fiddling gravy at the bottom of the bowl was full of flavours and freshness.
Sweet and Sour Chicken
Ingredients (2 servings)
250 gm chicken- sliced
1 cup sliced bell peppers (I used red and yellow)
1/2 onion- sliced
3 cloves garlic- roughly bruised
2 tsp soy sauce
1 tsp oyster sauce
2 tbsp tomato sauce
A pinch of salt and white pepper to taste
1 tbsp oil
- Heat oil in the wok over the medium-high heat and sauté garlic until slightly brown.
- Add chicken and stir for a few minutes.
- Add soy sauce, oyster sauce, tomato sauce, onion and bell peppers. Stir further for few minutes; add 2-3 tbsp of water if it has become too dry.
- Check the seasoning, then add salt and pepper if need. Serve hot with some rice.
This morning I asked my husband if he wanted a heavy breakfast as he barely had time to come home for lunch. He weary answered “Yes…”. I had to make sure he got me right by repeating the question a couple of times.
When I served hot rice and sweet and sour chicken at breakfast table, his confused face busted question “Rice??”
“Yeah! I asked you and you said yes..”, I said.
He giggled, “What was I doing when you asked me?”
“You’re just putting your mobile phone away”, I smiled.
He loved it, every bite of it. It was very hearty and flavourful. The steamy plate of rice even made my sweet and sour chicken more comforting. He finished the whole plate, rubbed his stomach, and went to work.