1/4 cup firmly packed brown sugar
2 tbsp cornstarch
1/4 cup vinegar
1 tbsp soy sauce
1 each 15 oz. can pineapple chunks
1 cup strips, green pepper
1 cup thin onion rings
1 tbsp oil
2 each boneless chicken breasts*
Directions
*Cut into thin strips. In a medium bowl, combine sugar and cornstarch.
Gradually stir in vinegar and soy sauce. Stir in pineapple, green
pepper and onion, set aside. Heat oil in wok. Add chicken and stir
fry, just until tender, and chicken has turned white. Add pineapple
and vegetable mixture; stir until well mixed. Cover and simmer over
low heat 15 minutes. Cal: 314; Fat 7g.
Servings: 4 servings
Audrey's Oriental Chicken Recipe brought to you by Recipe Ideas
Categories: Asian; Chicken; Chinese; Poultry
The History of Recipes
We can read the history of `recipes` far back into distant history, in truth as far into history as ancient Egypt, and maybe even further. Having said that, mostly, these early cook books were just basic pictorial, hieroglyphic or cunieform recipes for preparing meals.
In an interesting twist, the most ancient recipe discovered, according to historians are some clay tablets in the Sumerian language which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel `exhilarated, wonderful and blissful`. Much later, in Roman times a roman called Apicius created some scripts showing how to cook the recipes enjoyed by the Romans. In his publication, he recounts how the meals of wealthy Romans were separated into appetizers, main meal and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he describes how the ancient cooks used many different aromatic flavours, including a few that will be familiar to modern cooks such as thyme, fennel and asafoetida. Over the succeeding few hundred years, the powerful and rich strove to serve up the most exotic meals, and consequentially the best cooks and their collection of recipes were greatly in demand. Notwithstanding that, it was during the 19th century that fine cookery and cookery books became really popular. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, devoted their lives to assembling, trying out, and publishing the recipes that were being prepared for the better households. When we get to the twentieth century, cookbooks are greatly in demand mostly as a result of better eduction, people having more leisure time and having more money. The arrival of TV gave us cooking programs and the spin-off recipe books. Which brings us neatly up to date and the internet revolution, allowing us all to search through thousands of recipes like those on this recipe site. |
We hope you enjoy this Audrey's Oriental Chicken recipe.
