Sweet & Sour Chicken, Cyprus Style

Sweet & Sour Chicken, with a Cyprus Twist, by Tony Dynamou

Something Different
You might know I have a passion for cooking, and occasionally I try something a little different, to complement a dish, and this recipe just worked so well.  I was cooking Chicken Sweet & Sour and would normally add some slices of fresh pineapple to enhance the sauce, but all I had was honeydew melon, so I thought I’d try it and it was so good, I just had to share it with you, because first, this is gonna confuse, then it’s gonna excite those taste buds.

Serves 2
2 Tablespoons Olive Oil
500gsm Chicken fillet Strips
1 Small Onion
Fresh Ginger
5 Spice Chinese Seasoning
Smoked Paprika
Crushed Coriander
Half Red Pepper
1 Jar Sweet & Sour Sauce
2 Slices Honeydew melon
1/2 cup Basmati Rice
Prawn Crackers

Boil the water and put the Basmati Rice to boil, about 10-12 minutes.  Cut the onion in half, finely chop half and slice the other half into thin onion rings.  Saute, the finely cut onion in the olive oil, add Chinese 5 Spice, to help create the sauce, add about a teaspoon of finely chopped fresh ginger and stir continuously for a few minutes.  Cut the chicken into thin strips and add to the wok and stir fry until lightly brown, add salt and pepper and a little crushed coriander to taste, and a little smoked paprika to help colour the chicken, saute for about 3 minutes.

Chop the Red Pepper into thin slices and add along with the thin onion rings and stir.  Add the jar of Uncle Ben’s Sweet & Sour Sauce and heat through, do not boil!  when hot, add Chunks of honeydew melon, heat for another 1-2 minutes and serve with boiled basmati rice and prawn crackers … and ‘ella’ you have; Sweet & Sour Chicken, Cyprus Style.

This is a taste bud explosion!

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