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Sweet and sour chicken

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Ingredients/Components

packed brown sugar - 1/3 c
cornstarch
soy sauce - 1 item
hot cooked rice - 4 c
clove garlic, minced or pressed - 1 item
medium onion, sliced - 1 item
can pineapple chunks, drained - 1 oz
oil, divided - 3 Tbsp
Sweet and Sour Sauce recipe follows - 1 item
minced fresh ginger or 1/4 tsp - 1/2 tsp
boneless, skinless chicken breast halves, cut into 1/2 x 2-inch strips - 4 item
red bell pepper, seeded and cut into 1-inch squares - 1 item
frozen sugar snap or snow peas, thawed and blotted dry on paper towels - 1 pkg
each: vinegar and chicken broth - 1/4 c

How to make sweet and sour chicken:

Sweet and Sour Sauce:1 Tbsp. cornstarch1/3 c. packed brown sugar1/2 tsp. minced fresh ginger or 1/4 tsp. ground ginger1 Tbsp. soy sauce1/4 c. each: vinegar and chicken broth Sweet and Sour Sauce: Stir together the cornstarch and brown sugar. Stir in the ginger, soy sauce, vinegar and chicken broth. Set aside.

Sprinkle chicken with soy sauce just to cover. Stir in garlic. Set aside while preparing vegetables, at least 15 minutes. In large skillet or wok over medium-high heat, heat 1 tablespoon oil and stir-fry chicken breast pieces, half at a time, until chicken is no longer pink in center, about 3 minutes each batch. Remove from wok and put in large bowl; set aside. In same wok, heat 1 tablespoon oil. Add onion, red bell pepper and sugar snap peas; stir-fry until tender-crisp, about 2 minutes. Return chicken to wok.

Stir sauce; add to wok with pineapple chunks. Stir until sauce thickens and boils and pineapple chunks are heated through. Serve over hot cooked rice. Makes 4 servings.

Recipe categories: Pineapple, Chicken, Chicken breast.

Rating:

4.2

Average rating: 4.2, total votes: 6

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