Asian Style Sweet And Sour Chicken
|Vegetable oil||2 Tablespoon|
|Boneless, skinless, chicken breasts||15 Ounce, cut into 1-inch cubes|
|Grated carrots||1 Cup (16 tbs)|
|Red bell pepper strips||1⁄2 Cup (8 tbs)|
|Green bell pepper strips||1⁄2 Cup (8 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Drained pineapple chunks||1 Cup (16 tbs) (Reserve 1/4 Cup Juice)|
|White vinegar||3 Tablespoon|
|Low-sodium soy sauce||2 Tablespoon|
|Firmly packed brown sugar||1 Tablespoon|
|Ground ginger||1 Teaspoon|
|Cooked long grain white rice||2 Cup (32 tbs)|
1. In large skillet, heat oil; add chicken. Cook over medium-high heat, stirring occasionally, until lightly browned, about 3 minutes. Add carrots, peppers, and garlic; cook, stirring frequently, 2 minutes longer.
2. In small bowl, combine reserved pineapple juice, 2 tablespoons water, and remaining ingredients except rice. Pour over chicken mixture and stir in pineapple chunks. Cook until just boiling, about 2 minutes.