Sweet & Sour Popcorn Chicken |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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From Simple & Delicious. You could probably also use popcorn fish or other frozen, breaded or battered, bite-sized meat or seafood or even Quorn nuggets for vegetarians. I served it with Egg Drop Soup #185685 and Fried Rice #185688, plus some chicken & vegetable egg rolls. It's very delicious and simple to throw together. There's a lot of sauce, which was great for dipping the egg rolls into. The serving sizes for this and the other two recipes were fairly generous, too-we ate heartily and still had leftovers for DH's lunch. My toddler couldn't get enough of the chicken in the sauce (though I wish he'd done better with the fruit and veggies!). Ingredients:
1 medium sweet red pepper, cut into 1 inch pieces |
1 small onion, thinly sliced |
1 tablespoon vegetable oil |
1 (20 ounce) can pineapple chunks in juice |
3 tablespoons white vinegar |
2 tablespoons low sodium soy sauce |
2 tablespoons ketchup |
1/3 cup packed brown sugar |
2 tablespoons cornstarch |
1 (12 ounce) package popcorn chicken |
Directions:
1. In a large skillet or wok, heat oil. Stir-fry pepper and onion for 3-4 minutes or until crisp-tender.
2. Drain pineapple, reserving juice in a 2-cup measuring cup; set pineapple aside. Add enough water to the juice to make 1 1/3 cups. Stir in the vinegar, soy sauce and ketchup.
3. In a bowl, combine brown sugar and cornstarch. Stir in pineapple juice mixture and mix until smooth. Gradually add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Add pineapple. Reduce heat and simmer, uncovered, for 4-5 minutes or until heated through.
4. Meanwhile, microwave chicken according to package instructions. Stir into pineapple mixture. Serve immediately.
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