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