Boy, Do I Love Food!

What an understatement! Every person on the planet loves to eat. Some perhaps more than others. Food not only fuels the body, and feeds the mind, it imprints memories. Certain smells, like bread baking, might spark a memory of Grandma’s kitchen.

Food is a universal language. While the ingredients may vary from region to region, and traditions surrounding cultures influence what resonates within us, food is a human connection. It is a way to share our culture with others. Or to create memories together as we gather round the family table.

When it comes to how to celebrate National I Love Food Day, there are no rules. This holiday was started in 2015 as a way for food lovers everywhere to share their favorite dishes. Hamburgers, hot dogs, donuts, or braised short ribs – it really doesn’t matter. And while we’re in the mood for sharing food, pick up a few extra cans or boxes to donate to your local food pantries. Blessings are meant to be shared, not horded.

This Sweet-N-Sour Chicken is similar in flavors to the dishes found in most Chinese Restaurants, but the texture and overall appearance is not. There’s no heavy breading. The chicken is slow-cooked in a sweet and sour sauce, not fried with a glaze added later. Best of all, with a little prep, you aren’t spending have the day in the kitchen. Which means more time to spend with those who matter most.

Have a Blessed and Beautiful Day!

Slow cooker Sweet-N-Sour Chicken Bites over Rice
2 lbs boneless chicken Thighs
1 tablespoon Vegetable Oil
20 oz can Pineapple Chunks
3/4 cup packed Brown Sugar
1/3 cup Rice Vinegar
1/4 cup Banana Sauce
3 tablespoons Soy Sauce
2 teaspoons Ground Ginger
2 cups White Rice
2-1/2 cups Water
1 Yellow Onion
2 Red or Orange Bell Peppers
2 tablespoons Cornstarch
Red Food Coloring, optional as desired
2 Green Onions

Cut chicken into bite-size pieces, set aside. Heat oil in a skillet, brown chicken pieces. Place chicken, along with any juices, into the bowl of a slow cooker.

Drain juice from pineapple chunks into a measuring cup. Add more pineapple juice from a bottle if necessary to measure 1 cup of juice. Reserve pineapple chunks, set aside.

In a bowl, mix pineapple juice, brown sugar, vinegar, Banana Sauce, Soy Sauce and ginger. Whisk until sugar is fully dissolved. Reserve ¼-cup of the liquid for a slurry. Pour remaining mixture over the chicken.

Set slow-cooker to LOW for 5 hours or HIGH for 2 hours.

In a saucepot with a tight fitting lid, add rice with cold water. Cover and bring to a boil. Reduce heat, cook on low for 25 minutes or until water as evaporated and the rice is tender. Keep warm.

While the rice cooks, peel and cut onion into chunks. Set aside. Stem, core and cut bell peppers into chunks, set aside. When the cooking time for the chicken is complete, scatter onions, peppers and pineapple over the chicken. Cook on HIGH for an additional 30 minutes.

In a small bowl, whisk cornstarch with reserved sauce. Add food coloring, if desired, more a more red appearance to the sauce. Pour into the slow cooker, continue to cook, uncovered, for 15 minutes.

Spread rice out on a rimmed platter. Ladle chicken over the rice. Snip green onions, scatter over the chicken. Serve and enjoy.

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God Himself is my help. Amen