Sweet and Sour Pineapple Chicken |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This is a recipe from Canadian Living. I like it because the sauce is not too gloppy and sugary and the chicken is browned very nicely, it tastes more authentically Chinese. You can also add a red pepper if you wish, or some grated ginger. Ingredients:
1 lb boneless skinless chicken breast, cubed |
1 egg white |
1 tablespoon cornstarch |
1 tablespoon flour |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1/3 cup vegetable oil |
1/3 cup chicken stock |
3 tablespoons ketchup |
1 tablespoon dry sherry (optional) |
1 tablespoon soy sauce |
1 tablespoon rice vinegar |
1 teaspoon sugar |
1 green pepper, cubed |
1 onion, cubed |
1 (10 ounce) can pineapple chunks, drained |
Directions:
1. In bowl, combine chicken, cornstarch, flour, salt, pepper and egg white, let stand 10 minutes.
2. In wok or large skillet, heat oil to med high heat, stir fry chicken in batches, for 3 minutes or till golden brown. Transfer to a plate.
3. Mix broth, ketchup, sherry, soy sauce and sugar, set aside.
4. Drain all but 1 Tbsp oil from pan, add pepper and onion and stir fry about 3 minutes or till tender crisp.
5. Add chicken, stock mixture and pineapple, stir fry 2 minutes or till mixture is thickened and chicken is coated.
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