Sweet and sour chicken
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
- 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
Set rice to cook according to package instructions.
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.
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.
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.
Add sauce to chicken mixture. Serve over rice.