Sweet And Sour Chicken Recipe

INGREDIENTS:

• 20 ounce can pineapple chunks in 100% pineapple juice
• ½ tablespoon corn starch
• ¼ cup packed brown sugar
• 2 tablespoons apple cider vinegar
• 1 tablespoon soy sauce * use gluten-free tamari to make this dish gluten-free friendly.
• 1 tablespoon ketchup
• 1/2 teaspoon fresh minced ginger
• 1 ½ lbs. boneless, skinless chicken breasts cut into ¾-inch cubes
• 2 teaspoons kosher salt
• 2 tablespoons corn starch
• Salt and pepper
• 2 tablespoons vegetable oil
• 1 medium onion, chopped into ¾-inch pieces
• 1 green bell pepper, stems and seeds removed. Chop into ¾-inch pieces
• 1 red bell pepper, stems and seeds removed. Chop into ¾-inch pieces
• 4 cups steamed rice

INSTRUCTIONS:

1. Pour out the pineapple juice from the can into a small sauce pan.
2. Add the corn starch and whisk until the corn starch has dissolved.
3. Whisk in the brown sugar, cider vinegar, soy sauce, ketchup, and ginger.
4. ** You can add all the sauce ingredients to a blender to emulsify it, then cook on the stove top. This is my preferred method.
5. Heat the sauce pan on medium high heat. Allow the sauce to come to a low simmer and reduce the heat to medium low. Cook the sauce for 3-5 minutes until it thickens. Set the sauce aside.
6. Massage the chicken with the salt. Then transfer the chicken to a sealable container and bag. Add the cornstarch. Seal the container and shake until the chicken is coated.
7. Heat a wok or large frying pan on high heat. Add the oil followed by the chicken.
8. Cook the chicken for 5-6 minutes until cooked through. Lightly season with salt and pepper.
9. Remove the chicken to a plate or bowl.
10. Add the onions and bell peppers to the hot wok. Lightly season with salt and pepper.
11. Cook the vegetables for 3-4 minutes, stirring occasionally.
12. Add the pineapple chunks, chicken, and sauce. Cook the stir-fry for 3 minutes.
13. Serve with steamed rice

Source: Savory Sweet Life

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