Sweet and Sour Chicken

Ingredients:

• 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
• 1/2 cup cornstarch
• Salt and pepper, to taste
• Vegetable oil, for frying
• 1 green bell pepper, cut into chunks
• 1 red bell pepper, cut into chunks
• 1 small onion, cut into chunks
• 1 cup pineapple chunks
• 1/4 cup ketchup
• 1/4 cup rice vinegar
• 2 tablespoons soy sauce
• 2 tablespoons brown sugar
• 1 tablespoon cornstarch mixed with 2 tablespoons water

Instructions:

1. In a bowl, season the chicken pieces with salt and pepper. Add cornstarch and toss until evenly coated.
2. Heat vegetable oil in a large skillet or wok over medium-high heat. Fry the chicken until golden brown and cooked through. Remove and set aside on a paper towel-lined plate.
3. In the same skillet, add a little more oil if needed, and stir-fry the bell peppers and onion until slightly softened.
4. Add the pineapple chunks to the skillet and cook for another minute.
5. In a small bowl, whisk together ketchup, rice vinegar, soy sauce, and brown sugar

Honey Walnut Shrimp

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1/2 cup cornstarch
• 1/2 cup walnuts, halved
• 1/4 cup mayonnaise
• 2 tbsp honey
• 1 tbsp condensed milk
• 1 tbsp lemon juice
• Vegetable oil, for frying
• Salt, to taste

Instructions:

1. In a bowl, coat the shrimp in cornstarch, shaking off any excess.
2. In a separate pan, toast the walnuts over medium heat until fragrant and lightly browned. Set aside.
3. Heat vegetable oil in a deep skillet or pot over medium-high heat.
4. Fry the coated shrimp in batches until golden brown and crispy. Remove with a slotted spoon and place on a paper towel-lined plate to drain excess oil.
5. In a mixing bowl, whisk together the mayonnaise, honey, condensed milk, lemon juice, and a pinch of salt.
6. Add the fried shrimp and toasted walnuts to the bowl and gently toss until coated with the honey mixture.
7. Serve hot and garnish with additional walnuts if desired.