Sweet and Sour Chicken Stir Fry
Ingredients
The sauce
-
1
tablespoon
cornstarch
-
¼
cup
cold water
-
1
8 ounce can
pineapple chunks, drained and juices reserved
-
3
tablespoons
ketchup
-
1
tablespoon
soy sauce
-
2
tablespoons
brown sugar
-
1
teaspoon
rice vinegar
The chicken and vegetables
-
3-4
teaspoons
vegetable oil, divided
-
1
pound
boneless, skinless chicken breast or thighs, diced into 1 inch pieces
-
½
teaspoon
kosher salt
-
¼
teaspoon
black pepper
-
2
cloves
garlic, minced
-
1
tablespoon
minced fresh ginger
-
3
cups
broccoli florets
-
1
medium
bell pepper, stemmed, seeded, and cut into ½ inch squares
To serve
-
hot cooked
rice
white or brown
Instructions
- Start cooking the rice so it will be ready.
- In a bowl, combine cornstarch and water, then stir to dissolve.
- Add reserved pineapple juice, ketchup, soy sauce, brown sugar, and vinegar to the bowl and stir to combine.
- Heat 2-3 teaspoons of oil in a wok or large nonstick skillet over medium-high heat.
- Add chicken, salt, pepper, garlic, and ginger, and stir-fry until chicken is cooked through, about 3-4 minutes.
- Remove chicken from the pan and cover to keep warm.
- Add remaining oil to the pan and add broccoli and bell pepper, stir-frying until crisp-tender, about 3-5 minutes.
- Return chicken to the pan, add pineapple chunks and sauce mixture, and bring to a simmer.
- Cook until heated through and sauce thickens, about 1-2 minutes.
- Serve over hot cooked rice, optionally topping with sesame seeds and chopped herbs.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
10g
Total carbohydrates
20g
Total protein
20g
Sodium
800mg
Cholesterol
70mg
You might also like