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Stir Fried Chicken and Pineapple with sweet & sour sauce by Charis Janda serves: 4	No ratings Rating Details Rate this recipe Printable View Print Index Cards

sweet & sour chicken

Ingredients:

6 T

red wine vinegar

6 T

orange or pineapple juice

6 T

sugar

3 T

ketchup

1 t

cornstarch

1/2 t

salt

1 lb

boneless, skinless chicken breast, sliced thin

2 T

sesame oil

1 T

corn starch

1 T

all purpose flour

2 t

soy sauce

2 t

rice wine

3 med

garlic cloves, minced

1 T

ginger, minced

scallions, minced

2 T

vegetable oil

1 t

vegetable oil

red onion, 1/2 wedges

2 cups

pineapple chunks

Directions:

Sweet & sour sauce:
In a bowl wisk together first six ingredients and set aside.
Stir-Fried chicken:
1. Mix chicken with sesame oil, cornstarch, flour, soy sauce and rice wine. Marinate up to 1 hour. In another bowl mix garlic, ginger, scallions and 1 t of oil. set aside.
2. Heat 1 1/2 t oil over high heat in skillet. Add 1/2 the chicken and separate clumps. Don't stir until edges of chicken start to brown. about 3 minutes. Stir chicken and cook to done. about 3 minutes longer. Transer to clean bowl and cover. Add 1 1/2 t oil to skillet and cook second batch. Remove chicken from skillet and add to first batch in bowl. Leave covered to keep warm.
3. Add remaining 1 T oil to skillet over med-high heat. Add onion and cook about 3 minutes till lightly browned. Add pineapple cook 1 minute.
4. Clear space in center of pan. Add garlic mixture and cook 15-30 seconds, until fragrant. Then mix in with pineapple & onions. Add chicken back to skillet. Whisk sweet & sour sauce and add to skillet. Sout till thickened. about 30 seconds.
Serve over Rice

Categories:

Dairy Free
Ethnic Foods
Main Dishes
Pasta/Rice/Potatoes
Peanut/Nut Free
Poultry
Sauces