Chinese Sweet and Sour Chicken
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
• 2 tsp cornstarch• 1/4 tsp salt, divided• 2 lb boneless, skinless chicken breasts or thighs, cut into 1-inch chunks• 1 can (8 to 10 oz) pineapple chunks in juice (reserve the juice)• 1 tsp fresh grated ginger• 1/2 cup white vinegar• 1/2 cup ketchup• 2-3 tbsp brown sugar• 1 red bell pepper, seeded and cut into 1-inch chunks• 1 green bell pepper, seeded and cut into 1-inch chunks• 1 onion, cut into 1-inch chunks
Whisk together 1/2 cup of the reserved pineapple juice, ginger, vinegar, ketchup, brown sugar, and salt.
Set a wok or large sauté pan over high heat. When a bead of water instantly sizzles and evaporates, spray with cooking spray. Add the bell pepper chunks and cook for 2 minutes. Remove from the pan onto a plate.
Return the pan to the stove on high heat. Add the chicken to the pan, spreading it out in one layer. Let the chicken fry, untouched, for 1 minute, until the bottoms are browned. Flip and fry the other side the same for 1 minute. The chicken will still be pinkish in the middle.
Add the cooked bell peppers, pineapple chunks, and pineapple juice mixture to the pan. Let simmer for about 2 minutes until the chicken is cooked through. Combine cornstarch with a small amount of water and mix. Add to pan to thicken sauce. Remove from heat. Let the chicken rest for a few minutes till the sauce thickens.
Serving Size: makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user MILLIEBEAN.
Set a wok or large sauté pan over high heat. When a bead of water instantly sizzles and evaporates, spray with cooking spray. Add the bell pepper chunks and cook for 2 minutes. Remove from the pan onto a plate.
Return the pan to the stove on high heat. Add the chicken to the pan, spreading it out in one layer. Let the chicken fry, untouched, for 1 minute, until the bottoms are browned. Flip and fry the other side the same for 1 minute. The chicken will still be pinkish in the middle.
Add the cooked bell peppers, pineapple chunks, and pineapple juice mixture to the pan. Let simmer for about 2 minutes until the chicken is cooked through. Combine cornstarch with a small amount of water and mix. Add to pan to thicken sauce. Remove from heat. Let the chicken rest for a few minutes till the sauce thickens.
Serving Size: makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user MILLIEBEAN.
Nutritional Info Amount Per Serving
- Calories: 218.0
- Total Fat: 1.4 g
- Cholesterol: 73.3 mg
- Sodium: 761.6 mg
- Total Carbs: 16.0 g
- Dietary Fiber: 1.2 g
- Protein: 31.2 g
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