PINEAPPLE: Sweet and sour chicken

Sweet and sour chicken
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 
I spent a lot of time getting the sauce exactly right to make this dish an accepted alternative to Chinese take-away.
Course: Main Course
Cuisine: American, Chinese
Servings: 4
Ingredients
  • 1 c fresh pineapple
  • 2 T vegetable oil
  • 2 red bell peppers
  • 2 chicken breast halves
  • 1/2 t onion powder
  • 3 T soy sauce
  • 2 T cornstarch
  • 3/4 c white sugar
  • 1/3 c white vinegar
  • 2/3 c apple or pineapple juice
  • 1 T ketchup
  • white rice
Instructions
  1. Set rice to cook according to package instructions.
  2. Dice pineapple into small pieces. Chop red bell pepper into half strips. Cut chicken into blocks of about 1/2 inch. Sprinkle chicken with onion powder. Set aside.
  3. To make the sauce, combine cornstarch and soy sauce in a small teacup to make a paste. Do not skip this step or the cornstarch may become lumpy and ruin your sauce. Mix vinegar, sugar, tomato ketchup, juice and soy sauce-cornstarch paste in a small (cold) saucepan. Set over medium heat and heat to a soft boil, stirring regularly. Continue to boil for 2 minutes then reduce heat to low to keep warm.
  4. Heat oil in wok or large skillet over medium-high heat. When hot, add red bell pepper and chicken. Stir-fry about 8-10 minutes until chicken is cooked through and red pepper is soft and starting to brown. Add pineapple and continue to stir-fry a further 5 minutes.

  5. Add sauce to chicken mixture. Serve over rice.

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