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Asian Style Sweet And Sour Chicken

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  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
  Cornstarch 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.

Recipe Summary

Main Dish

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