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
Written recipes as a concept can be observed far back into antiquity, at least as far into history as the ancient Egyptians, and maybe even further. However, sadly, these ancient cookbooks were just primitive pictorial, hieroglyphic or cunieform instructions for preparing food.
In an interesting twist, the most ancient recipe in existence, according to academics are a few clay tablets in the Sumerian language which describe 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 drank it feel exhilarated. Much later, in Roman times a roman called Apicius compiled some scripts which described recipes cooked by wealthy roman citizens. In his scrolls, Apicius tells us how the meals of wealthy Romans were separated into hors d`oeuvres, entrees and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also tells us how the ancient Romans used many different herbs and spices, including a few that will be familiar to modern chefs such as bay, mint and dill. Later on, in the 15th century, people returning from the crusades brought us many new foods and herbs from Arab cooking, including spices like basil and rosemary. The introduction of these new foods and spices created a surge in manuscripts on cooking, the majority of which still exist in academic collections. When we get to the twentieth century, cookery books were starting to become popular mostly as a result of more people being able to read, people having increased leisure time and having more disposable income. The TV revolution gave us celebrity TV chefs and the recipe books that accompanied them. And that neatly brings us to the present day and the invention of computers and the internet, permitting everyone to search through thousands of recipes like those on our web site. |
We hope you enjoy this Audrey's Oriental Chicken recipe.
