Tuesday, June 24, 2008

Meredith's Sweet & Sour Chicken with Pineapple

  • 1 1/2 pounds skinless, boneless chicken breast, cubed
  • 2 Tbsp vegetable oil
  • 1 lg. onion, cut into thin wedges
  • 1 lg green pepper, cut into 3/4 in. squares
  • 2 Tbsp red wine vinegar
  • 1Tbsp cornstarch
  • 1 (20 oz) can unsweetened pineapple chunks, juice reserved
  • 2 Tbsp. brown sugar
  • 2 Tbsp ketchup
  • 1 lg tomato, cut itno eighths
  • Hot cooked rice
  1. In a wok, heat 1 Tbsp cooking oil until very hot. Add onion and green pepper. Stir-fry over High heat until veggies are crisp and tender (2-3 minutes). Put into dish and set aside.
  2. Heat remaining oil until its very hot. Add chicken pieces and stir-fry over High until chicken is white throughout.
  3. Mix vinegar and cornstarch; combine with pinapple juice, brown sugar, and ketchup. Add to wok.
  4. Cook, stirring constantly, until sauce clears, boils, and thickens (1-2 min).
  5. Return onions and peppers to skillet. Stir in pineapple chunks.
  6. Cover, cook 2 min longer, until heated through. Stir in tomato. Season to taste. Serve over rice.