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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Sweet and sour dishes are so versatile! All you need are the basics and then just add what you like or have on hand.If you like this, put more of it in, if you don't like that, don't put so much in. As long as you are happy with the sauce, you can add baby sweet corn on the cob, baby sweet gherkins, bamboo shoots, water chestnuts, carrots or bell peppers (try using multi colors!). Just have fun creating! Ingredients:
1 (20 ounce) can pineapple chunks in juice |
2 boneless skinless chicken breasts |
salt and pepper |
1 teaspoon vegetable oil |
2 small carrots, skin removed, sliced |
1 medium onion, cut into thick pieces |
1/2 of a red bell pepper, seeded and sliced thick |
1/2 of a yellow bell pepper, seeded and sliced thick |
1/4-1/2 of a green bell pepper, seeded and sliced thick |
1 -2 garlic clove, thinly sliced |
1/2 cup ketchup |
1/3 cup brown sugar, pressed firm |
1 tablespoon cornstarch |
1 tablespoon soy sauce |
1 teaspoon fresh ginger, minced |
1 lemon, juice and zest of, grated |
2 cups hot cooked rice |
Directions:
1. Drain pineapple; reserve juice.
2. Cut chicken into bite-size pieces.
3. Season with salt and pepper.
4. In large nonstick skillet heat oil over medium high heat; brown chicken, turning once.
5. Reduce heat.
6. Add carrots, bell pepper, onion and garlic to skillet.
7. Cover; simmer 5 minutes.
8. Combine reserved juice, ketchup, brown sugar, cornstarch, soy sauce, ginger, lemon peel and juice in small bowl until blended.
9. Stir into same skillet. Cover; simmer 10 minutes longer. Stir in pineapple; heat through. Serve with hot rice.
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