Spicy Sweet and Sour ChickenSubmitted by: AQUAGIRL08
1.5 pounds boneless, skinless chicken breast
1 Medium green pepper
1 Medium red, yellow or orange pepper
14 Baby carrots
1 Clove garlic
1 Medium Onion
1 Tbsp Olive oil
8 ounce can Pineapple chunks with juice (drain off juice and set aside)
2 Tbsp Cornstarch (dissolved in one cup water)
2 Tbsp Vinegar
1 Tbsp Brown sugar
.5 Cup Orange juice
1 tsp. Cilantro
.5 tsp. Red pepper
1.5 tsp Chili powder
2 Tbsp. Worcestershire sauce
1 Cups Water
Black pepper to taste
Spray a large, deep frying pan with non-stick cooking spray.
Cut chicken into one inch pieces. Brown until cooked all the way through. Remove from pan and set aside.
Cut peppers and onions into one inch pieces. Cut carrots into .5 inch pieces. Add olive oil to pan and saute carrot pieces for about 5 minutes. Add peppers, onion and garlic to carrots in pan and saute for an additional 4 minutes, until veggies are soft and onion is translucent.
Make sauce. Whisk together pineapple juice, orange juice, vinegar, worcestershire sauce, brown sugar and spices in a small bowl. Dissolve cornstarch in one cup of cool water and then whisk into mixture. Add an additional one cup of water and mix thoroughly.
Return chicken to frying pan that contains veggies. Add sauce and mix. Simmer for 30 minutes, stirring often to prevent the thickening sauce from sticking to pan.
Add pineapple chunks. Simmer for an additional 10 minutes, stirring often.
Serve over brown rice cooked in liquid including .75 C of orange juice.
Place leftovers in air tight container and store in refridgerator.
Number of Servings: 6
Recipe submitted by SparkPeople user FLUTTERBUGCE.