Easy Sweet and Sour Chicken

Submitted by kitchenslave03

"Very easy and light! We serve ours with Chile paste to enjoy the sweet/spicy combo. I also like a bit of cilantro on top."

 

• Ready In: 25mins
• Ingredients: 13
• Serves: 4

ingredients

• 59.14 ml low-sodium tamari
• 29.58 ml wine vinegar, red or white
• 29.58 ml mirin
• 4.92 ml ginger, grated
• 2 garlic cloves, crushed
• 14.79 ml cornstarch
• 14.79 ml oil
• 453.59 g boneless skinless chicken breast, cut in 1 inch pieces
• 236.59 ml sweet onion, cut in cubes
• 473.18 ml bell peppers, cubed
• 566.99 g can pineapple chunks in juice
• 59.14 ml scallion, sliced
• white pepper

directions

1. Combine 1st 6 ingredients and stir well.
2. Heat oil in large skillet and stir-fry chicken until brown and cooked through, about 5 minute Remove from pan.
3. Add peppers, sweet onion, and pineapple (with juice) to skillet and heat through.
4. Add reserved sauce mixture to skillet, bring to a bubble and cook til thickened.
5. Add chicken back to skillet; heat through. Season with pepper, sprinkle with scallion and serve over rice.