Wednesday, June 29, 2011

Sweet and Sour Chicken

I found this recipe on
I was nervous because I don’t make asian food often…haha but this was so tasty. You HAVE to try it.

1 tbsp olive oil, divided
2 boneless, skinless chicken breasts cut into 1 inch chunks
2 tsp corn starch
1 egg white
1/2 tsp salt
1 cup sweet yellow onion, chopped (optional… I didn’t use it)
2 baby red, yellow or orange bell peppers, chopped
1 cup fresh pineapple, chopped
1/4 cup of ketchup
1/4 cup of pineapple juice
1/4 cup of white vinegar
2 tbsp brown sugar
1 tsp fresh ginger

Combine the chicken pieces, cornstarch, egg white and salt in a bowl and set aside for a few minutes.
In a small bowl, whisk together the ketchup, pineapple juice, vinegar and brown sugar. Taste the sauce and add more brown sugar if desired.
Heat a large skillet or wok over medium high heat until HOT. 
Add 1/2 tbsp oil and swirl to coat. Add the chicken and spread out into one layer. 
Let the chicken cook, untouched for 1 minute, until the bottoms are browned. 
Flip the chicken with a spatula then continue to cook for an additional minute. 
The chicken should still be pinkish in the middle. 
Remove from the skillet onto a plate, leaving as much oil in the pan as possible.
Add the remaining 1/2 tbsp oil to the skillet then add the onion. 
Cook for 1-2 minutes then add the bell pepper and ginger. 
Fry the vegetables for 1 minute then add the pineapple chunks and the sweet and sour sauce. 
Turn the heat up to high and add the chicken pieces back in. Let simmer for 1-2 minutes, until the chicken is cooked through. 
The best way to tell if the chicken is done is to take a piece out and cut in half. If it's pink, add another minute to the cooking. 
Serve over steamed rice.

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