This sweet and sour chicken stir-fry is a version of the Asian-style favorite that includes carrots, bell pepper, garlic, and pineapple. The requisite soy sauce and vinegar add the sour to the sweet, and voila! Serve over hot cooked rice, if desired.
Prep Time::10 mins
Cook Time::10 mins
Total Time::20 mins
Servings::4
Ingredients
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2 tablespoons vegetable oil
1 pound skinless, boneless chicken breast meat – cubed
1 cup carrot strips
½ cup sliced green bell pepper
½ cup sliced red bell pepper
1 clove garlic, minced
¼ cup low sodium soy sauce
1 tablespoon cornstarch
1 (8 ounce) can pineapple chunks, juice reserved
1 tablespoon vinegar
1 tablespoon brown sugar
½ teaspoon ground ginger
Directions
Heat oil in a large skillet over medium-high heat. Cook and stir chicken in hot oil until browned. Add carrot, bell peppers, and garlic; stir-fry for 1 to 2 minutes.
Mix together soy sauce and cornstarch in a small bowl until well combined, then pour into the skillet. Stir in pineapple with juice, vinegar, brown sugar, and ginger. Bring to a full boil and cook until sauce is thickened.