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  • Writer's pictureBobbi Jo Lathan

Sweet and Sour Chicken

Updated: Oct 31, 2023


zucchini Cheese bread

Sweet and Sour Chicken


PREP TIME

10 mins



COOK TIME

25 mins



TOTAL TIME

25 mins



INGREDIENTS


Sweet and Sour Sauce:

1/3 cup fresh pineapple juice (from can listed below)

3 cloves fresh garlic (minced or pressed)

2 tablespoons water

2 tablespoons rice vinegar

1 tablespoon Tamari sauce

2 ½ tablespoons light brown sugar

1/3 cup granulated sugar

2 tablespoons ketchup

1 tablespoon cornstarch (mixed together with 2 tablespoons water to make paste)


REST OF INGREDIENTS


1 ½ pounds boneless skinless chicken breasts (cut into 1 or 2-inch chunks)

1/3-1/2 cup cornstarch

3 tablespoons Vegetable oil PLUS 1 tablespoon Sesame oil

1 green bell pepper (seeded and chopped or cut into small strips)

1 red bell pepper (seeded and chopped or cut into strips)

1 eight ounce can fresh pineapple rings (cut into chunks-SAVE the juice for the above sauce!)

1 teaspoon crushed red pepper

1 ½ teaspoons salt

1 cup white Basmati rice (prepared according to bag directions)



INSTRUCTIONS


1. Sauce preparation- Get out a saucepan for the sauce. Add all the ingredients with the

exception of the cornstarch/water mixture. Stir all together and cook over a medium

heat until it begins to boil, stirring constantly. Once it begins to boil, stir in the

cornstarch slush and cook, stirring, until it begins to thicken. Once it thickens, take it off

the burner and set aside for later.


2. Chicken and vegetable preparation: Get out a long pan or a plastic bag (gallon ziplock or

bread bag) and add the cornstarch to the pan or bag. Next, place the chicken chunks

into the bag (or roll around in the pan of cornstarch) and shake until the chicken pieces

are coated in the cornstarch.


3. Get out your skillet and heat 2 tablespoons of the vegetable oil and ½ tablespoon of

Sesame oil over a medium-high heat. Once the oils are hot (flick a little cornstarch into

the hot oil-if it sizzles, you’re ready) add the chicken chunks and cook, turning them in

the skillet, until all sides are nicely browned and golden. It’ll take about 5-7 minutes. You

may have to work in batches so as not to crowd the chicken pieces.


4. Now, get out a pan and place some paper towel in the pan. As the chicken pieces finish

browning, with a slotted spoon, place them onto the paper towel to absorb any excess

oil. Set aside.


5. Next, get out another large clean skillet and add 2 teaspoons of Sesame oil along with 1

tablespoon of vegetable oil and heat over a medium-high heat. Once the oil is hot, add

the onion, garlic, and red peppers and cook, stirring, until they are all softened. Then,

add the pineapple chunks. Stir together. When the pineapple has heated through, add

the fried chicken pieces back into this skillet and turn down to a simmer. Lastly, add the

sauce and gently stir all ingredients together. Finish it off with the salt, the hot pepper

flakes. Let this all heat through.


6. Serve while still warm over the white rice. (If you like you may garnish with some

chopped green onion).

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