Sweet and Sour Chicken
Sometimes I'm in the mood for Chinese food but don't feel like going out. Check the pantry for pineapple. Good. Corn starch? It's there also. Chicken in the freeaer? Always. Serve this with some rice for a great meal.
What You Need
2 tablespoons vegetable oil
2 boneless chicken breasts, sliced into bite sized pieces
Salt and pepper
1/2 cup chopped red pepper
1/2 cup chopped green pepper
1 cup canned pineapple chunks, drained with 1/2 cup reserved juice
3 tablespoons light brown sugar
3 tablespoons rice wine vinegar
1/4 cup chicken stock
4 teaspoons cornstarch, mixed with 4 teaspoons water
Heat oil over medium high heat in a large non-stick skillet. Season chicken pieces and add to pan. Brown chicken and remove to plate.
Add red and green peppers and cook for 1 minute. Stir in pineapple chunks, juice, sugar, vinegar and chicken stock and. Bring to a simmer and cook until sauce begins to reduce. Stir in cornstarch mixture and bring liquid to a simmer. Return chicken to pan and cook for 5 minutes. Serve over rice. Makes 2-4 servings. Original recipe from Food Network Kitchens.
A Little Slice of Paradise