Sweet and Sour Chicken

Name: Sweet and Sour Chicken Recipe
Yield: 4
Ingredients: 12 oz. boneless skinless chicken breast; 2 TBS canola oil; 1/4 tsp sesame oil; 1/4 C flour seasoned with 1/4 tsp paparika and 1/8 tsp ground ginger; 1/2 C Pinapple Juice from small can pinapple chunks in its own natural juices; 1/4 C brown sugar slightly packed; 2 TBS Red Wine Vinegar or Cider Vinegar (I use red wine vinegar); 1/2 green pepper coursley chopped; 1/2 yellow onion coursley chopped; 1/4 C rum or red wine; 1 green onion

(5)

Number of Servings: 4

Ingredients

12 oz. boneless skinless chicken breast2 TBS canola oil1/4 tsp sesame oil1/4 C flour seasoned with 1/4 tsp paparika and 1/8 tsp ground ginger1/2 C Pinapple Juice from small can pinapple chunks in its own natural juices1/4 C brown sugar, slightly packed2 TBS Red Wine Vinegar or Cider Vinegar (I use red wine vinegar)1/2 green pepper, coursley chopped1/2 yellow onion, coursley chopped1/4 C rum or red wine1 green onion

Directions

Makes 4 servings

1. Cut up chicken into bite size pieces; coat in flour mixture; heat the oil in the skillet; add chicken and green peppers and onion and fry over medium heat til cooked through. Add the rum, cook 30 seconds; Add pinapple chunks and cook an additional 1 minute.

2. Meanwhile, in a small bowl, mix the pinapple juice, brown sugar, and vinegar.

3. You should still have a small amount of pinapple juice in can of pinapple. Take 2 TBS of this juice and add corn starch to make a paste. Set aside. You will be adding this to the whole mixture later.

4. Pour the sweet and sour sauce over the chicken and cook 1 minute; Now add the reserved pinapple juice/corn starch paste to the skillet. Cook until thickens.

5. Top with green onions. I serve this with jasmine rice.

Number of Servings: 4

Recipe submitted by SparkPeople user SANDYMCM42.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving