Diana Cooking up a Storm

I have been fortunate to eat some of the best food of my life since arriving in Florida. Diana is an incredible cook/chef and here are two of her cooking videos along with the recipe to the Scuppernong Sweet and Sour Chick she prepared earlier this month.

Riversage Farm’s Scuppernong Jelly Sweet & Sour Chicken Ingredients:

Approx. 1 lb. boneless chicken breast or thighs, cut into 1” (or so) cubes
1/4 cup soy sauce (low sodium preferred)
1 T. minced fresh garlic

1 T. minced fresh ginger
2 T. high-heat cooking oil
1 large green pepper, chopped into 1/2” chunks
1/2 medium onion, chopped into 1/2” chunks/slices
1 four-ounce jar scuppernong/muscadine grape jelly (standard jelly jar size)
1T honey
1 T brown sugar
10-12 fresh pitted cherries
1/3 (approx.) fresh pineapple, peeled, de-cored and sliced into chunks
3 tsp. corn starch dissolved in 3 T warm water.
1 tsp white balsamic vinegar (optional)

Directions:

Combine the soy sauce, garlic & ginger in a bowl. Add cubed, uncooked chicken and marinate up to 30 minutes in the refrigerator. Chop the green pepper, onion cherries and pineapple while chicken is marinating.

In large frying pan or wok, on medium-high heat, stir-fry marinated chicken in high heat cooking oil until chicken is cooked through and slightly browned. Add green pepper and onion, continuing to stir constantly, cook on high for about 2 minutes.

Reduce heat to medium, add the jelly, brown sugar and honey. Allow mixture to reduce uncovered for 10 minutes. Add pineapple and cherries and return to high heat. When mixture is bubbly, stir in the corn starch/water mixture. Cook for 2-3 minutes or until sauce thickens. Using a clean spoon, cool and taste a bit of the sauce — if too sweet for your taste, add 1 tsp. white balsamic vinegar to the pan. Remove from heat, or if using electric skillet reduce heat to “off”.

Serve with cooked rice. Sprinkle with soy sauce, salt & pepper to taste. Serves four.

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