Sweet and Sour Chicken
Tracie Blake
ingredients
- 2-3 boneless, skinless chicken breasts
- 1 medium green pepper
- 1 small onion, thinly sliced
- 1 tbsp olive oil
- 1 can pineapple chunks (20 oz) unsweetened
- 3 tbsp white vinegar
- 2 tbsp soy sauce
- 2 tbsp ketchup
- 1/3 C packed brown sugar
- 2 tbsp cornstarch
directions
- 1
Start the rice cooker with enough rice for your family.
- 2
In a large skillet or wok, heat oil. Cube and cook chicken and then remove with a slotted spoon. Add chopped pepper and onion to oil and cook for about 3-5 minutes until crisp-tender.
- 3
Drain pineapple, reserving the juice in a 2-cup measuring cup. Add enough water to the juice to measure 1 1/3. Mix in the vinegar, soy sauce and ketchup.
- 4
In a separate bowl, combine brown sugar and cornstarch. Stir in pineapple mixture until smooth. Combine chicken, veggies and pineapple mixture to skillet and bring to a boil. Cook and stir for 2 minutes or until thickened.
- 5
Add pineapple and reduce the heat to a simmer, uncovered for about 5 minutes.
- 6
Rice should be done just in time to dish it up!
Source: Jessica Christensen
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