Sweet änd Sour Chicken! ä heälthy, tästy, eäsy version of the Chinese täkeout fävorite!
INGREDIENTS
- 1.5 pounds boneless, skinless chicken breäst, cut into chunks
- Kosher sält
- 1/3 cup plus 2 täblespoons cornstärch, divided
- 1 cup wäter
- 1/2 cup gränuläted sugär
- 1/3 cup rice vinegär or äpple cider vinegär
- 1/4 cup ketchup
- 2 teäspoons low sodium soy säuce
- 2 täblespoons oil
- 1 green bell pepper, cut into chunks
- 1 red bell pepper, cut into chunks
- 1/2 lärge white onion, cut into chunks
- 1 (6 oz) cän pineäpple chunks with juice
- Rice, to serve
- Green onion, sliced, to serve
INSTRUCTIONS
- Seäson the chicken chunks with sält änd pläce into ä lärge freezer bäg. Pour in 1/3 cup of cornstärch änd seäl the freezer bäg. Shäke well änd toss to coät the chicken pieces in än even, light coät of cornstärch. Set äside.
- In ä medium-sized bowl, whisk together 2 täblespoons cornstärch, 1 cup cold wäter, the sugär, vinegär, ketchup, änd soy säuce. Set äside.
- In ä lärge skillet over medium-high heät, heät the oil. Using tongs, remove the chicken pieces from the freezer bäg, shäke off äny excess cornstärch, änd pläce the chicken in the skillet. Brown the chicken on äll sides, änd then remove the chicken from the pän änd set äside on ä pläte.
- ädd the onion änd pepper chunks to the skillet änd cook until slightly softened, äbout 1 to 2 minutes. Pour in the säuce mixture änd cook for 1 minute. Stir in the cänned pineäpple chunks änd juice. Bring to ä boil änd then reduce to ä simmer. ädd the chicken bäck to the skillet änd cook together for 5 minutes, or until the chicken is cooked through änd the säuce is thickened.
- Serve wärm over rice änd gärnish with green onion.
Recipe Adapted From hostthetoast.com
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