Recipe by FLUFFSTER
Sweet and sour dishes are so versatile! All you need are the basics and then just add what you like or have on hand.If you like this, put more of it in, if you don't like that, don't put so much in. As long as you are happy with the sauce, you can add baby sweet corn on the cob, baby sweet gherkins, bamboo shoots, water chestnuts, carrots or bell peppers (try using multi colors!). Just have fun creating!
Top Review by EricaLeigh777
I'm so sorry I hadn't rated this yet. We have been making this recipe regularly for over a year now and we love it. The sauce is fantastic and is soooo much better than those store bought sweet and sour sauces a lot of people use plus it's really not complicated either. We did our own spin on the recipe because we were short on ingredients the first time we made it and left out the carrots, onions, and bell peppers. We also substituted garlic powder for garlic cloves because it was all we had on hand and used ground ginger instead of fresh. It worked out so well (and I really thought it might not lol because we were short on so many things) that we have just kept it that way and have made it that way many times since. So if you happen to be short on ingredients as well definitely try it this way and I promise you will not be disappointed. And I will for sure be trying it as it is written soon, I bet it will be even better. Thanks so much for posting!
- 1 (20 ounce) can pineapple chunks in juice
- 2 boneless skinless chicken breasts
- salt and pepper
- 1 teaspoon vegetable oil
- 2 small carrots, skin removed, sliced
- 1 medium onion, cut into thick pieces
- 1⁄2 of a red bell pepper, seeded and sliced thick
- 1⁄2 of a yellow bell pepper, seeded and sliced thick
- 1⁄4-1⁄2 of a green bell pepper, seeded and sliced thick
- 1 -2 garlic clove, thinly sliced
- 1⁄2 cup ketchup
- 1⁄3 cup brown sugar, pressed firm
- 1 tablespoon cornstarch
- 1 tablespoon soy sauce
- 1 teaspoon fresh ginger, minced
- 1 lemon, juice and zest of, grated
- 2 cups hot cooked rice
Directions See How It's Made
- Drain pineapple; reserve juice.
- Cut chicken into bite-size pieces.
- Season with salt and pepper.
- In large nonstick skillet heat oil over medium high heat; brown chicken, turning once.
- Reduce heat.
- Add carrots, bell pepper, onion and garlic to skillet.
- Cover; simmer 5 minutes.
- Combine reserved juice, ketchup, brown sugar, cornstarch, soy sauce, ginger, lemon peel and juice in small bowl until blended.
- Stir into same skillet. Cover; simmer 10 minutes longer. Stir in pineapple; heat through. Serve with hot rice.