Sweet and Sour Stir-Fried Chicken

Submitted by GREG IN SAN DIEGO

"A 30 minute supper recipe from Cook's Country. Use a mixture of broccoli, snow peas, peppers, red onion and baby corn from the supermarket salad bar. Serve over steamed rice, with soy sauce or hot sauce, if desired."

 

• Ready In: 30mins
• Ingredients: 11
• Serves: 4

ingredients

• 6 tablespoons red wine vinegar
• 1 (20 ounce) can pineapple chunks in juice, drained
• 6 tablespoons juice, reserved
• 6 tablespoons sugar
• 3 tablespoons ketchup
• 1 tablespoon cornstarch
• 3 tablespoons vegetable oil
• 4 boneless skinless chicken breasts (about 1 1/2 pounds)
• 1 lb salad bar vegetables, cut into bite size pieces
• 3 garlic cloves, minced
• 1 tablespoon grated fresh ginger

directions

1. Whisk vinegar, reserved pineapple juice, sugar, ketchup and cornstarch in bowl.
2. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat until just smoking.
3. Add half the chicken and cook, stirring often, until no longer pink, about 3 minutes.
4. Transfer to plate and repeat with additional 1 tablespoon oil and remaining chicken.
5. Add remaining oil and vegetables to now-empty skillet and cook until softened, 4 to 6 minutes.
6. Add pineapple chunks, garlic and ginger and cook until fragrant, about 1 minute.
7. Add vinegar mixture and chicken along with any accumulated juices to skillet and simmer until sauce is thickened, about 2 minutes.
8. Serve.

Reviews

[Mareesme]

A delicious and easy recipe! I didn't have a large variety of fresh veggies on hand, so added to fresh broccoli about 1/2 of chunked red onion and a small chunked tomato. We liked that the sauce was not sticky sweetand was a good blend of sweet and sour flavors. Both of us give it 5 stars!