Audrey's Oriental Chicken Recipe

Ingredients

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

It is quite feasible to track the history of written cooking instructions far back into the distant past, in truth as far back into history as the Egypt of the Pharoahs, and maybe even further. In practice though, these, early cook books were just primitive hieroglyphic instructions for food preparation.

The truth of the matter is, the most ancient recipe in existence, according to experts in ancient history are a few ancient tablets in ancient Sumerian describing the baking 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.

As we move into Roman times around 25BC a roman called Apicius created a few documents which described recipes enjoyed by the Romans. In his publication, he tells us how the meals of wealthy Romans were split into hors d`oeuvre, entrees and dessert, something that is very familiar to us today. Aspicius tells us how the ancient cooks were skilled in the use of many different aromatic flavours, including many that are still in use today such as thyme, rue and parsley.

Moving on, there were a couple of interesting cookery books published in the 1300s ; a book published under the title `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Despite their titles, these are nothing to do with the indian food that appears on menues today, but instead accounts of the types of food cooked for the nobility of that time.

Later, in the 15th century, people returning from the crusades brought us many new foods and spices from Arab countries, including spices such as basil and coriander. The introduction of these new tastes prompted a surge in recipe manuscripts, some of which are now in private cookery archives.

During the following few centuries, the upper classes tried to serve up the most extravagent banquests, and as a consequence, chefs and their recipe collections increased in prestige. However, it wasn`t until the 1800s that haute cuisine and recipe publications became popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, spent years to collating, trying out, and recording the recipes that were being prepared for the better households.

By the advent of the 1900s, cookery books are increasing in popularity as a result of more people being able to read, increased leisure time and a general increase in wealth.

Like it or not, the introduction of TV gave us celebrity chefs and the demand for the spin-off recipe books.

And that pretty much brings us to the present day and the invention of computers and the internet, allowing us all to access massive numbers of recipes like those on sites such as the one you are reading now.

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We hope you enjoy this Audrey's Oriental Chicken recipe.

 


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