Sweet and Sour Chicken and Triple Citrus Mojitos

Sweet and Sour Chicken

INGREDIENTS
1 (8 ounce) can pineapple chunks, drained (juice reserved)
2 green bell pepper, cut into 1 inch pieces (optional)
1 onion cut into pieces (optional)
1-2 carrots julienned/thinly sliced (optional)
2T vegetable oil or Peanut oil for stir frying above veggies
1/4 cup cornstarch
1 3/4 cups water
3/4 cup white sugar
1/2 cup distilled white vinegar
2 drops orange food color
8 skinless, boneless chicken breast halves - cut into 1 inch cubes
2 1/4 cups self-rising flour (If you don't have self-rising flour just add 1/2t salt and 1 1/2t baking powder to your flour)
2 tablespoons vegetable oil
2 tablespoons cornstarch
1/2 teaspoon salt
1/4 teaspoon ground white pepper
1 egg
2 cups water
1 quart vegetable oil for frying

DIRECTIONS

1-In a saucepan, combine 1 1/2 cups water, sugar, vinegar, reserved pineapple juice, and orange food coloring. Heat to boiling. Turn off heat. In a separate bowl, combine 1/4 cup cornstarch and 1/4 cup water; slowly stir into saucepan. Continue stirring until mixture thickens. Set aside keeping warm.

2- If you prefer no veggies with your meal, then skip this step, otherwise, heat 2 T peanut or veggie oil (or enough oil to stir fry veggies) and stir fry veggies until tender. Set aside, and serve with sauce on chicken.

3-Combine flour, 2 tablespoons oil, 2 tablespoons cornstarch, salt, white pepper, and egg. Add 1 1/2 cups water gradually to make a thick batter. Stir to blend thoroughly. Add chicken pieces, and stir until chicken is well coated.

4-Heat oil in skillet or wok to 360 degrees F (180 degrees C). Fry chicken pieces in hot oil until golden. Remove chicken, and drain on paper towels.

5-When ready to serve, layer veggies, pineapple chunks, and cooked chicken pieces on a platter. Pour hot sweet and sour sauce over top. Serve with rice if desired.

The Pampered Chef ®Triple-Citrus MojitosRecipe

1/2 cup sugar
1/2 cup water
1 pkg (.75 oz) fresh mint leaves (about 1 1/4 cups leaves), divided
1 orange
2 lemons, divided
2 limes, divided
1/2 cup white rum (optional)
5 1/2 cups chilled lemon-lime soda

Combine sugar and water in Small Batter Bowl. Tear six mint leaves in half and place into Quick-Stir® Pitcher; set aside. Finely chop remaining leaves with Chef's Knife and place into batter bowl.

Zest orange, one of the lemons and one of the limes using Zester/Scorer; add zest to mint mixture. Microwave on HIGH 2-3 minutes or until sugar is dissolved.

Slice orange, both of the lemons and both of the limes in half crosswise. Reserve half of one lemon and half of one lime for garnish. Juice remaining lemon and lime halves using Citrus Press; add juices to pitcher. Juice orange with Juicer; add juice to pitcher.

Pour mint mixture through Strainer into pitcher; discard chopped mint. Add rum, if desired. Carefully add soda to avoid overflow. Slice reserved lemon and lime halves with Ultimate Mandoline fitted with v-shaped blade; place into pitcher. Place lid onto pitcher and plunge gently. Serve over ice.
Yield: 8 servings

Cook's Tip: To garnish rims of glasses, zest an additional orange using Microplane® Adjustable Grater. Combine zest and 1/2 cup sugar in Prep Bowl. Place a small amount of sugar mixture onto Simple Additions® Appetizer Plate. Rub rim of glass with orange wedge to moisten. Dip rim of glass into sugar mixture.