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1
Sweet & Sour Chicken
Submitted by Jennifer | Mother Thyme on August 2, 2011 in Main Courses, Poultry
| Prep Time Cook Time |
Servings 4 | Difficulty Easy |
Ingredients
- 2 Tablespoons Vegetable Oil
- 1-½ pound Boneless Chicken Breast, Cubed
- Pinch Of Salt And Pepper
- 1 cup Green Pepper, Cut In To Strips
- 1 cup Red Pepper, Cut In To Strips
- 1 cup Carrot Strips
- 1 clove Garlic, Minced
- 1 Tablespoon Cornstarch
- ¼ cups Soy Sauce
- 1 can (8 Oz. Size) Pineapple Chunks With Juice
- 3 Tablespoons Distilled White Vinegar
- 3 Tablespoons Brown Sugar
- ½ teaspoons Ground Ginger
- Rice Or Coconut Rice, To Serve
Preparation Instructions
Heat oil in a large skillet on medium-high heat. Sprinkle chicken with salt and pepper and add to skillet. Cook chicken, stirring occasionally until all sides are brown and chicken is cooked thoroughly. Add peppers, carrots and garlic and cook until slightly tender, about 5 minutes. Mix cornstarch with soy sauce. Add to skillet with pineapple with juice, vinegar, sugar and ginger. Cook for an additional 3 minutes.
Serve over white rice or coconut rice.
