Sweet & Sour Pineapple Chicken |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Bamboo shoots, sweet red pepper and sugar snap peas give this weeknight wonder a lovely look and pleasant crunch. âLorraine Caland, Thunder Bay, Ontario Ingredients:
6 bone-in chicken thighs (about 2-1/4 pounds) |
1 teaspoon olive oil |
1/2 cup chicken broth |
2 jars (4-1/2 ounces each) sliced mushrooms, drained |
1-1/2 cups frozen sugar snap peas, thawed |
1 medium sweet red pepper, cut into strips |
1/2 cup canned bamboo shoots |
1/3 cup thinly sliced green onions |
1 can (20 ounces) pineapple tidbits |
7-1/2 teaspoons cornstarch |
1/4 cup cider vinegar |
3 tablespoons soy sauce |
2 tablespoons sugar |
hot cooked rice noodles |
Directions:
1. In a large skillet, brown chicken in oil; drain. Add broth. Bring to a boil. Reduce heat; cover and cook for 10 minutes.
2. Add the mushrooms, peas, red pepper, bamboo shoots and onions. Cover and cook 5-10 minutes longer or until a thermometer reads 180° and vegetables are tender.
3. Meanwhile, drain pineapple, reserving juice; set pineapple aside. In a small bowl, combine the cornstarch, reserved juice, vinegar, soy sauce and sugar. Pour into the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened.
4. Stir in pineapple; heat through. Serve with noodles. Yield: 6 servings.
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