This sweet and sour chicken stir-fry is a version of the Asian-style favorite that includes carrots, bell pepper, garlic, and pineapple. The requisite soy sauce and vinegar add the sour to the sweet, and voila! Serve over hot cooked rice, if desired.
Ingredients
- vegetable oil: 2 Tbsp
- skinless, boneless chicken breast meat: 1 pound (cubed)
- carrot strips: 1 cup
- green bell pepper: 0.5 cup (sliced)
- red bell pepper: 0.5 cup (sliced)
- clove garlic: 1 piece (minced)
- low sodium soy sauce: 0.25 cup
- cornstarch: 1 Tbsp
- pineapple chunks, juice reserved: 1 can (8 ounce can)
- vinegar: 1 Tbsp
- brown sugar: 1 Tbsp
- ground ginger: 0.5 tsp
Metric Conversion
Stages of cooking
-
Heat oil in a large skillet over medium-high heat. Cook and stir chicken in hot oil until browned. Add carrot, bell peppers, and garlic; stir-fry for 1 to 2 minutes.
-
Mix together soy sauce and cornstarch in a small bowl until well combined, then pour into the skillet. Stir in pineapple with juice, vinegar, brown sugar, and ginger. Bring to a full boil and cook until sauce is thickened.
