Sweet & Sour Polynesian Chicken |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Chicken and pineapple and veggies in a sweet & sour sauce. Quick, Easy, and Delicious :) Ingredients:
3 boneless skinless chicken breasts, cut into 1-inch dice |
3 tablespoons cooking oil (i use extra-light olive oil) |
1 large carrot, sliced diagonally 1/8-inch thick |
1 small green bell pepper, cut into 1-inch dice |
1 small yellow onion, cut into 1-inch dice |
3 tablespoons minced fresh ginger, divided |
3 tablespoons minced fresh garlic, divided |
1 (7 1/2 ounce) package fresh snow peas |
1 (20 ounce) can pineapple chunks in pineapple juice, drained, juice reserved |
1/2 cup chicken broth |
2 tablespoons sugar |
2 tablespoons packed brown sugar |
5 tablespoons apple cider vinegar |
1/2 cup soy sauce, divided |
3 tablespoons cornstarch |
salt |
cooked jasmine rice, for serving |
Directions:
1. Mix raw cubed chicken with 1 Tbsp garlic, 1 Tbsp ginger, and 2 Tbsp soy sauce. Leave to marinate while you prep the veggies.
2. Make sauce mix: You should have about 2/3 cup pineapple juice (add chicken broth if you need to make 2/3 cup). In a bowl, combine pineapple juice, chicken broth, brown & white sugars, vinegar, cornstarch, and remaining soy sauce. Salt to taste and set aside.
3. Place large nonstick skillet or wok over medium-high heat. When pan is hot add 2 Tbsp cooking oil and chicken (discard marinade). Brown chicken cubes, then remove from pan and keep warm. Wipe out skillet with paper towel then add remaining 1 Tbsp oil. Add carrots, onion, bell-pepper, and the remaining garlic and ginger; stir-fry for 3 minutes. Add snow peas and stir-fry for about 2 more minutes. The veggies should be crisp-tender.
4. Add pineapple chunks and sauce mix to pan. Add reserved chicken cubes. Bring to a simmer and cook until sauce thickens.
5. Serve over hot Jasmine Rice.
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