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Sweet and sour chicken

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Ingredients/Components

cornstarch - 4 Tbsp
water - 1/4 c
vegetable oil - 1 Tbsp
vinegar - 1 Tbsp
light brown sugar - 1 Tbsp
egg white - 1 item
soy sauce - 2 Tbsp
oil for deep frying - 1 item
can unsweetened pineapple chunks with juice - 8 oz
green peppers, cut in strips - 2 item
chicken breast halves, skinned and boned - 3 item
can College Inn chicken broth

How to make sweet and sour chicken:

Slice chicken breasts lengthwise in narrow strips. In a wok or deep, heavy skillet, pour oil to 1/2 inch depth. Heat oil to 350°. In small bowl, beat egg white until frothy. Add 1 teaspoon cornstarch; continue beating. Gradually add 1 tablespoon plus 2 teaspoons cornstarch, beating until egg whites form soft peaks.

Dip chicken strips, one at a time, in egg white mixture; drain over bowl. Fry strips in hot oil, a few at a time, until evenly browned. Drain on paper towel. Repeat with remaining chicken.

Pour oil from wok or skillet; discard. Wipe wok or skillet clean with paper towel. Drain pineapple, reserving juice. Place wok or skillet over high heat. Add 1 tablespoon oil. When hot, add green peppers. Stir-fry 2 to 3 minutes or until crisp-tender. Pour in reserved pineapple and broth. Add sugar, vinegar and soy sauce; stir to blend.

In small bowl, combine water and remaining 2 tablespoons cornstarch. Stir cornstarch mixture into simmering pineapple juice mixture. Add pineapple chunks and fried chicken strips, stirring until sauce has thickened. Serve hot over rice. Serves 4 to 6.

Recipe categories: Pineapple, Chicken, Chicken breast.

Rating:

Average rating: 5, total votes: 3

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sugar, sour cream, chopped nuts, coconut, bananas, sliced