Sweet and Sour Chicken

Total Time
22mins
Prep
5 mins
Cook
17 mins

This east Asian recipe is posted in preparation for my participation in the World Tour 4!

Skip to Next Recipe

Ingredients

Nutrition

Directions

  1. Open canned pineapple and reserve 1/2 cup juice.
  2. 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.
  3. In resealable plastic bag, combine flour and remaining cornstarch.
  4. Add chicken to flour mixture; seal bag and shake to coat.
  5. Transfer chicken to cutting board and lightly spray both sides with cooking spray.
  6. In large skillet over medium-high temperature, heat 1 teaspoon canola oil; swirl to coat the bottom of skillet.
  7. Cook chicken on one side for 4 minutes or until golden on the bottom.
  8. Turn chicken and pour in remaining oil, spreading as much as possible.
  9. Cook another 4 minutes until golden and chicken is no longer pink in the center.
  10. Transfer to a plate and cover to keep warm.
  11. 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.
  12. Make a well in center of vegetables.
  13. Pour pineapple juice mixture into the well; cook 1 or 2 minutes stirring the juice mixture occasionally until thickened.
  14. Add pineapple chunks; stir vegetables and pineapple chunks into the sauce.
  15. Add chicken and cook 2 or 3 minutes more, stirring occasionally, until heated through.
  16. Serve and enjoy!