Sweet and Sour Stir-Fried Chicken
- 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
- Whisk vinegar, reserved pineapple juice, sugar, ketchup and cornstarch in bowl.
- Heat 1 tablespoon oil in large nonstick skillet over medium-high heat until just smoking.
- Add half the chicken and cook, stirring often, until no longer pink, about 3 minutes.
- Transfer to plate and repeat with additional 1 tablespoon oil and remaining chicken.
- Add remaining oil and vegetables to now-empty skillet and cook until softened, 4 to 6 minutes.
- Add pineapple chunks, garlic and ginger and cook until fragrant, about 1 minute.
- Add vinegar mixture and chicken along with any accumulated juices to skillet and simmer until sauce is thickened, about 2 minutes.
- Serve.
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RECIPE SUBMITTED BY
GREG IN SAN DIEGO
San Diego, California
<p>I'm a recently retired San Diego trial attorney and wanna-be professional chef-restauranteur. Why am I so passionate about cooking? I don't know. What I do know is that those who don't cook are missing out on one of life's truly enjoyable experiences! I have a collection of whimsical signs posted above my workbench at home, one of which states: Love people. Cook them tasty food. How true.</p>
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