Monday, September 27, 2010

Sweet and Sour Chicken

This was my contribution to DTD this month. Its a lighter version of the fried sweet and sour chicken you get from the asian take out establishments.

1 pound skinless, boneless chicken breast meat - cubed
2 tablespoons vegetable oil
1/2 cup sliced green bell pepper
1/2 cup sliced red bell pepper
1/2 cup sliced onion
1 clove garlic, minced
1 tablespoon cornstarch
1/4 cup low sodium soy sauce
1 (8 ounce) can pineapple chunks, juice reserved
1 tablespoon vinegar
1 tablespoon brown sugar
1/2 teaspoon ground ginger

1. Brown chicken in oil in a large skillet over medium high heat. Add green bell pepper, red bell pepper, onion and garlic and stir fry for 1 to 2 minutes.

2. In a small bowl, combine cornstarch and soy sauce and mix together; pour mixture into the skillet, along with the pineapple and liquid, vinegar, sugar and ginger. Stir together and bring to a full boil.

Serve over rice.

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