Sweet and Sour Chicken---Smith age 3

Smith picked a few too many green onions. 

Slicing the onions.

My new rice cooker.  Smith can make rice all by himself.  Almost. 

The Chicken

Finished product with sneaky dinosaur. 

Smith's Take: I don't know.  I think it should have been pepperoni pizza.

Amy's Take:  I've been teaching a kid's  cooking class at our library for the past few weeks.  This week we made vegetarian egg rolls with a sweet and sour dipping sauce there. All of the egg rolls were eaten, but we brought home a  good amount of the dipping sauce.  Not wanting it to go to waste, we cooking up strips of chicken breast and later added in the sauce.  Smith picked green onions from the garden to make it fancy.

Sweet and Sour Sauce--It is my recipe of a Emeril recipe (if I remember right) 1 tablespoon vegetable oil
1/2 medium onion, chopped
1/2 teaspoon grated ginger
1/2 cup finely diced pineapple
1/3 cup vinegar
1/4 cup ketchup

1/4 cup sugar
1/4 cup chicken broth
2 teaspoons cornstarch
Heat the oil in a small saucepan over medium-high heat. When hot, add the onions and cook, stirring, until softened, about 2 minutes. Add the ginger and cook, stirring constantly, for 30 seconds. Stir in the pineapple, vinegar, ketchup, and the sugar. Bring the sauce to a simmer and cook, stirring, for 3 minutes. In a small bowl, whisk together the chicken broth and cornstarch until smooth. Add to the sauce mixture and bring to a boil. Cook for 1 minute, remove from the heat, and cool slightly.

Pour the sauce into a blender and puree.  Serve warm.