sweet and sour chicken

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Servs: 4  Prep: 10m  Cook: 10m  

"This version of the Asian-style favorite includes carrots, bell pepper, garlic and pineapple. The requisite soy sauce and vinegar add the sour to the sweet, and voila! Serve over hot cooked rice, if desired."

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Ingredients [?] Change Serving Size Update Reset Add all ingredients to Shopping List All Ingredients added to shopping list!

•   1 tablespoon cornstarch 1 tablespoon cornstarch
•   1/2 cup sliced red bell pepper 1/2 cup sliced red bell pepper
•   1 tablespoon brown sugar 1 tablespoon brown sugar
•   1 clove garlic, minced 1 clove garlic, minced
•   1 (8 ounce) can pineapple chunks, juice reserved 1 (8 ounce) can pineapple chunks, juice reserved
•   1 pound skinless, boneless chicken breast meat - cubed 1 pound skinless, boneless chicken breast meat - cubed
•   2 tablespoons vegetable oil 2 tablespoons vegetable oil
•   1/4 cup soy sauce 1/4 cup soy sauce
•   1/2 teaspoon ground ginger 1/2 teaspoon ground ginger
•   1 tablespoon vinegar 1 tablespoon vinegar
•   1/2 cup sliced green bell pepper 1/2 cup sliced green bell pepper
•   1 cup carrot strips 1 cup carrot strips

Instructions

1. 1. Brown chicken in oil in a large skillet over medium high heat. Add green bell pepper, red bell pepper, carrot and garlic and stir fry for 1 to 2 minutes.
   2. In a small bowl, combine cornstarch and soy sauce and mix together; pour mixture into the skillet, along with the pineapple and liquid, vinegar, sugar and ginger. Stir together and bring to a full boil.

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