Thursday, January 21, 2010

Mandarin Chicken Sauce

I got this from a ward cookbook. We liked that it wasn't as sweet at sweet and sour sauce, but was close to it and a great chinese dish with the tempura batterd chicken.
John's Rating: 9

2 1/4 cups sugar (I might try using just 2 cups next time)
1 pint crushed tomatoes
1/4 tsp. grated fresh ginger
1 cup cider vinegar
2 Tbsp. soy sauce
1 onion
salt to taste
dash of cayenne pepper (I used 1/4 tsp. crushed red pepper instead b/c I didn't have cayenne)
1 cup crushed pineapple

Combine all ingredients in a saucepan and bring to a rolling boil. Let simmer 20 minutes. Pour into VitaMix and blend in a few Tbsp. of cornstarch to thicken.

Serve over tempura battered chicken.

**Remaining sauce can be frozen.

No comments:

Post a Comment