Description
This one-skillet Sweet and Sour Chicken brings crunchy pan fried chicken together with sweet bell peppers and pineapple in a lightly sweetened sauce. It is a family favorite and comes together in about thirty minutes.
Ingredients
- FOR THE SAUCE:
- ¼ cups Fresh Pineapple Juice
- 2 Tablespoons Water
- 2 Tablespoons Apple Cider Vinegar
- 1 Tablespoon Low Sodium Soy Sauce
- 2 Tablespoons Brown Sugar
- 2 Tablespoons Ketchup
- 1 Tablespoon Cornstarch
- FOR THE STIR-FRY:
- 1-¼ pound Chicken Breasts, Cut Into Bite Size Pieces
- ⅓ cups Cornstarch
- 3 Tablespoons Vegetable Oil, Divided
- 1 Medium Onion, Large Dice
- 1 Green Pepper Seeded Large Dice
- 1 Red Pepper Seeded Large Dice
- 1-½ cup Fresh Pineapple Large Dice
- 2 pinches Crushed Red Pepper
- Salt To Taste
- Cooked Rice Or Chinese Noodles, To Serve (optional)
Preparation
In small saucepan, combine sauce ingredients. On low heat, simmer until thickened, whisking frequently. Cover and remove from heat.
In large resealable bag, combine chicken and cornstarch. Shake until coated. Heat 2 tablespoons vegetable oil in large skillet over medium high heat. Add chicken, shaking any excess cornstarch off the chicken. Cook until nicely browned on all sides and cooked through, about 5 minutes. Reduce heat if needed so chicken does not over-brown or stick to the pan. Remove chicken to plate.
Add remaining 1 tablespoon of oil to skillet over medium high heat. Add onion and cook for 1–2 minutes. Add peppers to skillet and cook for additional 3–4 minutes, stirring frequently. Reduce heat to low, add chicken back to pan with peppers and onions and cook for 1 minute. Add sauce to skillet, pineapple, red pepper and salt to taste. Gently stir to combine and heat until warmed. Serve over cooked rice or Chinese noodles.
