Sweet and Sour Chicken

Recipe by Sydney Mike
READY IN: 22mins




  • 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!