Sweet and Sour Chicken

Name: Sweet and Sour Chicken
Prep time: 5 min
Cook time: 17 min
Total time: 22 min
Yield: 4 serving(s)
Ingredients: 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

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Recipe by Sydney Mike

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

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READY IN: 22mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

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

DIRECTIONS

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!