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On Deadline: Asian sweet-and-sour chicken open to interpretation

By J.M. HIRSCH The Associated Press

The best weeknight recipes are those that are versatile enough to work not just with what you want, but also what you have.

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This grinder made with sweet-and-sour chicken works equally well with pork or beef and can make a nice wrap or even a meal on a bed of rice.

The Associated Press

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As in this simple recipe for sweet-and-sour chicken. In a creative take on this classic Asian takeout, the lightly sweet and tangy chicken is intended to be nestled into a sub roll. But if you don't have any or simply aren't in the mood, it does just as well over noodles, wrapped in a flour tortilla or even – ready? – over rice.

Likewise, you could turn this into a sweet-and-sour beef or pork by using an equivalent amount of sirloin or pork tenderloin (adjust cooking times as needed). If vegetarian is more your style, cubes of extra-firm water-packed tofu would be delicious, as would the wheat protein known as seitan.

Even the sauce is agreeable to tinkering. For a spicy take, add a splash of hot sauce (sweet-and-heat-and-sour), a pinch of red pepper flakes or some finely diced jalapeno peppers.

SWEET-AND-SOUR CHICKEN GRINDERS

Start to finish: 25 minutes

Servings: 4

2 tablespoons soy sauce

1 tablespoon seasoned rice vinegar

1 teaspoon hot sauce

2 tablespoons apricot or peach jam

1 tablespoon cornstarch

2 tablespoons all-purpose flour

1 1/2 pounds boneless, skinless chicken breast, cut into 1-inch chunks

2 tablespoons butter

1 tablespoon olive oil

1 large yellow onion, halved and thinly sliced

1 large red bell pepper, cored and thinly sliced

1 large green bell pepper, cored and thinly sliced

1 cup chunk pineapple, and 1/2 cup of the canning juice

Salt and ground black pepper, to taste

Four 6-inch sub rolls

In a small bowl, whisk together the soy sauce, vinegar, hot sauce, jam and cornstarch. Set aside.

In a medium bowl, combine the flour and chicken, tossing to coat. Set aside.

In a large saute pan over medium-high, combine the butter and oil. Heat until the butter has melted. Add the chicken and brown on all sides, about 5 minutes.

Add the onion, both peppers and the pineapple juice. Saute until the chicken is cooked through and the onions are tender, about another 4 minutes. Add the pineapple, then cook until heated.

Stir in the soy sauce mixture and cook, stirring constantly, until thickened, about 2 minutes. Season with salt and pepper.

Spoon chicken, vegetables and sauce into each sub roll.

Nutrition information per serving: 521 calories; 89 calories from fat; 10 g fat (3 g saturated; 0 g trans fats); 106 mg cholesterol; 62 g carbohydrate; 47 g protein; 7 g fiber; 807 mg sodium.