The Pioneer Woman Tasty Kitchen
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Sweet & Sour Chicken

3.00 Mitt(s) 1 Rating(s)1 vote, average: 3.00 out of 51 vote, average: 3.00 out of 51 vote, average: 3.00 out of 51 vote, average: 3.00 out of 51 vote, average: 3.00 out of 5

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Level: Easy

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Description

My youngest son’s newest favorite – this is my take on an “Asian” classic.

Ingredients

  • 4 whole Boneless, Skinless Chicken Breasts
  • 2-½ Tablespoons Balsamic Vinegar, Divided
  • 2 Tablespoons Soy Sauce
  • ⅓ cups Ketchup
  • 1-½ Tablespoon Cornstarch
  • ¼ cups Sugar
  • ⅓ cups Water
  • 3 Tablespoons Oil, Divided
  • 1 whole Small Onion, Thinly Sliced
  • 3 whole Cloves Garlic, Minced
  • 2 whole Large Carrots, Thinly Sliced
  • ½ cups Pineapple Chunks
  • 1 whole (8 Oz. Size) Sliced Water Chestnuts, Drained
  • 5 cups Cooked Rice

Preparation

Cut chicken into small cubes, about 1/2-3/4 inch.

In a mixing bowl, toss chicken with 1 Tablespoon balsamic vinegar; set aside.

In another bowl, combine remaining vinegar, soy sauce, ketchup, cornstarch, sugar and water; whisk until smooth.

Heat 1 ½ Tablespoons oil in a large skillet or wok over medium high heat.

Add chicken, and cook until opaque/white. Remove to a clean bowl, and wipe skillet out with paper towels.

Add remaining oil, saute onion and garlic until tender.

Add the carrots, and saute another minute or so. Add chicken, sauce, pineapple and water chestnuts.

Cook it all together for about 4-5 more minutes, until chicken is cooked through, and sauce is thickened.

If it gets too thick, or begins to stick, add a little water.

Serve over cooked rice.

Enjoy!

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One Review

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Profile photo of Angela

Angela on 3.31.2011

Really easy to make! But I felt missing that sweet & sour flavor as well as garlic being too strong.

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