Easy Sweet and Sour Chicken |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Very easy and light! We serve ours with Chile paste to enjoy the sweet/spicy combo. I also like a bit of cilantro on top. Ingredients:
1/4 cup low-sodium tamari |
2 tablespoons wine vinegar, red or white |
2 tablespoons mirin |
1 teaspoon ginger, grated |
2 garlic cloves, crushed |
1 tablespoon cornstarch |
1 tablespoon oil |
1 lb boneless skinless chicken breast, cut in 1 inch pieces |
1 cup sweet onion, cut in cubes |
2 cups bell peppers, cubed |
1 (20 ounce) can pineapple chunks in juice |
1/4 cup scallion, sliced |
white pepper |
Directions:
1. Combine 1st 6 ingredients and stir well.
2. Heat oil in large skillet and stir-fry chicken until brown and cooked through, about 5 minute Remove from pan.
3. Add peppers, sweet onion, and pineapple (with juice) to skillet and heat through.
4. Add reserved sauce mixture to skillet, bring to a bubble and cook til thickened.
5. Add chicken back to skillet; heat through. Season with pepper, sprinkle with scallion and serve over rice.
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