Sweet and Sour Chicken III |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This version of the Asian-style favorite 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. Ingredients:
1 pound skinless, boneless chicken breast meat - cubed |
2 tablespoons vegetable oil |
1/2 cup sliced green bell pepper |
1/2 cup sliced red bell pepper |
1 cup carrot strips |
1 clove garlic, minced |
1 tablespoon cornstarch |
1/4 cup low sodium soy sauce |
1 (8 ounce) can pineapple chunks, juice reserved |
1 tablespoon vinegar |
1 tablespoon brown sugar |
1/2 teaspoon ground ginger |
Directions:
1. Brown chicken in oil in a large skillet over medium high heat. Add green bell pepper, red bell pepper, carrot and garlic and stir fry for 1 to 2 minutes.
2. In a small bowl, combine cornstarch and soy sauce and mix together; pour mixture into the skillet, along with the pineapple and liquid, vinegar, sugar and ginger. Stir together and bring to a full boil.
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