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Maple Sweet and Sour Chicken

Here's the delicious dinner that I took up the mountain to the tapping crew this week. The ride was more than thrilling, just about straight up, no time to slow down as we ducked under the many lines that cross the trail. Their appreciation was great, and I love getting to the woods. I didn't try to take a photo of the incredible, breathtaking view—frosty mountaintops right across the valley, the steep trail, the lovely maple trees. A long, long way to the bottom!

Ingredients

  • 1/4 c. maple syrup
  • 2 T. salt
  • 1/2 t. corn starch
  • 3/4 c. pineapple juice drained from can
  • 1/4 c. vinegar
  • 1 T. soy sauce
  • 3 c. cooked, chunked chicken
  • 1/4 c. onion thinly sliced
  • 1/2 c. green pepper thinly sliced
  • 1/2 c. drained pineapple chunks
  • 1/2 c. thinly sliced celery strip 1" long
  • 2 c. cooked rice
  • 1 pkg Chow Mein noodles
  • 1/4 c. slivered toasted almonds

Instructions

  • Combine maple syrup, cornstarch, and salt. Stir into pineapple liquid. Add vinegar and soy sauce. Bring to a boil over high heat and reduce heat and add chicken, onion, pineapple, celery and green pepper. Cook over medium heat 8-10 minutes, stirring occasionally. Serve over rice, sprinkle with almonds, and top with Chow Mein noodles. Serves 4-6 
    from The Official Vermont Cookbook, Forth edition

Notes

Click here to shop for pure Vermont maple syrup in our online store.