Stir-Fry Breaded Chicken in Sweet and Sour Sauce

READY IN: 45mins
Recipe by Kittencalrecipezazz

This is not hard to make, chop the peppers and onions ahead of time. The recipe may be doubled, but cook the chicken in 4 batches instead of 2, don't make the mistake of cooking all of the chicken at once!

Top Review by HokiesMom

My family really enjoyed this meal last night! The saltines add a different flavor than we are used to with stir-fry but it was a nice change. I'll definitely be making this again. Instead of the green bell pepper I used yellow 'cuz the kids complain about the green (strange?). Wonderful!

Ingredients Nutrition

Directions

  1. Drain the pineapple reserving 3/4 cup of the juice.
  2. In a small bowl, whisk together the reserved pineapple juice, ketchup, 1 tablespoon cornstarch, vinegar, water and sugar; set aside.
  3. In a medium bowl, whisk together the egg and 1 tablespoon cornstarch until smooth.
  4. Add in the chicken pieces; stir to coat the chicken with egg mixture.
  5. Pour the cracker crumbs into a shallow dish.
  6. Roll chicken pieces in the crumbs to coat evenly.
  7. Heat the oil in a wok or large skllet (adding more oil in if needed during cooking).
  8. Set to medium heat.
  9. Add half of the chicken pieces into the wok; stir-fry for about 3 minutes, or until chicken is no longer pink.
  10. Remove from the wok and place into a preheated 275 degree oven to keep warm.
  11. Repeat with remaining chicken.
  12. Add in the peppers and green onions; stir-fry for 2-3 minutes or until crisp-tender, remove the veggies.
  13. Stir pineapple juice mixture slightly and add into the wok; cook and stir until thickened and bubbly, then cook for 2 minutes more.
  14. Return the chicken, veggies and pineapple chunks to the wok.
  15. Stir all ingredients together to coat with sauce; cook annd stir about 1 minute more or until heated through.
  16. Serve with rice.

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