Sweet and Sour Stir-Fried Chicken |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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A 30 minute supper recipe from Cook's Country. Use a mixture of broccoli, snow peas, peppers, red onion and baby corn from the supermarket salad bar. Serve over steamed rice, with soy sauce or hot sauce, if desired. Ingredients:
6 tablespoons red wine vinegar |
1 (20 ounce) can pineapple chunks in juice, drained |
6 tablespoons juice, reserved |
6 tablespoons sugar |
3 tablespoons ketchup |
1 tablespoon cornstarch |
3 tablespoons vegetable oil |
4 boneless skinless chicken breasts (about 1 1/2 pounds) |
1 lb salad bar vegetables, cut into bite size pieces |
3 garlic cloves, minced |
1 tablespoon grated fresh ginger |
Directions:
1. Whisk vinegar, reserved pineapple juice, sugar, ketchup and cornstarch in bowl.
2. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat until just smoking.
3. Add half the chicken and cook, stirring often, until no longer pink, about 3 minutes.
4. Transfer to plate and repeat with additional 1 tablespoon oil and remaining chicken.
5. Add remaining oil and vegetables to now-empty skillet and cook until softened, 4 to 6 minutes.
6. Add pineapple chunks, garlic and ginger and cook until fragrant, about 1 minute.
7. Add vinegar mixture and chicken along with any accumulated juices to skillet and simmer until sauce is thickened, about 2 minutes.
8. Serve.
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