This east Asian recipe is posted in preparation for my participation in the World Tour 4!
Make and share this Sweet and Sour Chicken recipe from Food.com.
- 1 (8 ounce) can pineapple chunks
- 2 tablespoons light brown sugar
- 2 tablespoons tomato ketchup
- 2 tablespoons wine vinegar
- 2 teaspoons soy sauce
- 1⁄4 teaspoon salt
- 1 tablespoon cornstarch, divided
- 1 tablespoon all-purpose flour
- 4 boneless skinless chicken breast halves
- 2 teaspoons canola oil, divided
- 1 medium carrot, thinly sliced
- 1 red onion, chopped
- 1 medium red bell pepper, chopped
- Open canned pineapple and reserve 1/2 cup juice.
- In a medium non-metallic bowl, combine brown sugar, ketchup, vinegar, reserved pineapple juice, soy sauce, salt and 2 teaspoons of the cornstarch. Whisk until dissolved and set aside.
- In resealable plastic bag, combine flour and remaining cornstarch.
- Add chicken to flour mixture; seal bag and shake to coat.
- Transfer chicken to cutting board and lightly spray both sides with cooking spray.
- In large skillet over medium-high temperature, heat 1 teaspoon canola oil; swirl to coat the bottom of skillet.
- Cook chicken on one side for 4 minutes or until golden on the bottom.
- Turn chicken and pour in remaining oil, spreading as much as possible.
- Cook another 4 minutes until golden and chicken is no longer pink in the center.
- Transfer to a plate and cover to keep warm.
- To the same skillet, add carrots, onion and red bell pepper. Cook on medium high heat, stirring occasionally, for 2 or 3 minutes or until tender-crisp.
- Make a well in center of vegetables.
- Pour pineapple juice mixture into the well; cook 1 or 2 minutes stirring the juice mixture occasionally until thickened.
- Add pineapple chunks; stir vegetables and pineapple chunks into the sauce.
- Add chicken and cook 2 or 3 minutes more, stirring occasionally, until heated through.
- Serve and enjoy!