Monday, April 4, 2011

Sweet and Sour Chicken

Summer S.

Serves 4

1 lb (3 or 4 depending on size) boneless chicken breast, cubed
2 T vegetable oil
½ c green bell pepper, cubed
½ c red bell pepper, cubed
1 T garlic, minced
2 T cornstarch
¼ c soy sauce
1 (8 oz) can pineapple chunks, juice reserved
2 T brown sugar
1 t ground ginger (or 2 t fresh)

1. Brown chicken in oil in a large skillet over medium-high heat. Add green bell peppers, red bell peppers, and garlic; stir-fry for 1 to 2 minutes.
2. In a small bowl, combine cornstarch and soy sauce- mix together, add vinegar, sugar and ginger; pour mixture into the skillet, along with the pineapple and liquid. Stir together and bring up to high heat for 2 minutes.
3. Serve over rice.

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