Stir-Fry Breaded Chicken in Sweet and Sour Sauce

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READY IN: 45mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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