I cannot even tell you where I found this recipe. I have had it for years and years . . . well over eighteen years. I stopped making it for a while when we found out Mike was allergic to pork. Then one day, my lightening fast mind realized that I could substitute chicken in for the pork and I was thrilled.
The sauce is a sweet and spicy sauce. There were times that Tiffany mixed the sauce for me while I was browning the meat and we didn’t have any red pepper flakes so I told her to substitute either cayenne or ground red pepper. Of course, that is all she heard. The rest of what I said was just use a dash of it though. I think you can guess that it was way too spicy for my liking that time. I now keep the red pepper flakes on our shelf.
I must also add that this is Lauren’s favorite meal. This is the one she usually requests for her birthday dinner. Until a few months ago I had always made it using chicken when she came. She didn’t think she liked pork but when she stayed here while Brian was out of town several months ago, I had some pork chops that needed to be used from our freezer, so she got to try it with pork. Now she doesn’t know which is her favorite. It really is tasty with both meats so use whichever you have on hand or is cheapest.
As you can see by the photo above, we serve this on wide egg noodles. I have learned to make an entire bag of noodles when Brian and Lauren join us for dinner or we run out. This particular night I had some pork chops I’d gotten on sale. I cut them off the bone and trimmed of the excess fat. I also got out a chicken breast, which weighed about a pound. I cut that one chicken breast into enough ‘filets’ to fill a 10″ skillet.
Heat a bit of oil in the skillet so the lean meat won’t stick or use spray oil and a non-stick pan.
Sprinkle one side of the meat with garlic powder and place seasoned side down in hot pan. Then sprinkle garlic powder over the top of the meat.
Here’s the pork chops in the pan.
Flip the pieces when they are browned on one side. I didn’t let the chicken brown quite long enough but I also didn’t want the meat to be tough. Better to have the meat barely browned than tough.
Once the second side is browned, pour in the sauce. For this much meat we made a double batch of sauce for the pork and a single batch for the chicken.
If your meat is cooked through, which mine is, bring the sauce to a boil and add the cornstarch and water, whisking it in as you push the meat out of the way. I’m lazy and don’t take the meat out of the pan.
The sauce cooked down a bit as we waited on Sean to arrive so we could eat dinner, so it was a bit thicker than usual.
Put noodles on your plate and then top with meat and sauce. I frequently serve applesauce with this meal.
- ~1 lb. boneless skinless chicken breast, thighs, or lean pork chops
- 1 Tablespoon oil
- garlic powder
- 4 Tablespoons cooking sherry or chicken broth
- 4 Tablespoons soy sauce
- 2 Tablespoons brown sugar
- 1/4 teaspoon crushed red pepper flakes (or dash cayenne pepper)
- 2 teaspoons cornstarch
- 2 Tablespoons water
- Trim fat from meat and cut into 'filets'. If your pieces are thick it will take longer to cook.
- Heat oil in skillet.
- Sprinkle garlic powder on pieces of meat and place seasoned side down in skillet and sprinkle second side. Brown on both sides.
- Add sauce and bring to a simmer.
- Stir together the water and cornstarch and add to the bubbling sauce. Move the meat around so you can incorporate all the sauce into the thickener. As soon as the sauce is thickened, serve over cooked noodles.
I hope you enjoy this recipe as much as we do.
Until next time, God bless,