Yield: 4
Sweet & Sour Chicken
Prep Time
10 minutes
Cook Time
15 minutes
Total Time
25 minutes
Ingredients
Sauce
- ½ cup pineapple juice
- 2 tbsp rice vinegar
- 2 tbsp brown sugar
- 2 tbsp soy sauce
- 1 tbsp chili garlic sauce
- 2 tsp cornstarch
Stir-Fry
- 1 tbsp vegetable oil
- 2 boneless skinless chicken breasts, cut into 1 inch cubes
- 1 yellow onion, sliced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 cup pineapple
- Salt and pepper, to taste
Instructions
- In a small bowl, whisk together the pineapple juice, vinegar, brown sugar, soy sauce, chili garlic sauce and the cornstarch. Set it aside.
- In a large skillet, heat the oil over medium-high heat. Add the chicken to the skillet and season it with salt and pepper to taste. Cook, stirring occasionally, until it is no longer pink, about 7 minutes. Add the onion, red pepper, green pepper, and pineapple to the skillet. Cook, stirring occasionally, until they begin to soften and the chicken reaches an internal temperature of 165ºF, about 5 minutes. Pour the sauce into the skillet, and cook, stirring, until it begins to thicken, about 3 minutes.
- Serve immediately with rice or store in the refrigerator, in an airtight container, for up to 3 days.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 227Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 51mgSodium: 633mgCarbohydrates: 23gFiber: 2gSugar: 16gProtein: 21g
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