Chicken, Food, Main Dishes, Quick & Easy Main Dishes

Sweet and Sour Chicken

Last night we had Sweet and Sour Chicken over brown rice.  I found the recipe while browsing the internet, on a blog called Simply Recipes.  It’s supposed to be similar to a Chinese Sweet & Sour recipe without all the deep-frying and breading – like a healthy makeover. 🙂

The hubby loved the recipe and thought it tasted great with the brown rice.  I thought the chicken/veggies and sauce were terrific as well, but I didn’t like it over the plain rice.  Maybe my expectations were different since I was thinking Chinese, but the next time I make this recipe I am going to find a recipe for fried rice and use that instead of the plain brown rice.

Either way, this recipe was a keeper and the sauce tasted great.  I used a little less chicken than the original recipe, less salt, and doubled the sauce.  I also didn’t put fresh ginger on it because the hubby and I don’t really like fresh ginger, but feel free to use that instead of ground ginger if that’s what you like!

Sweet and Sour Chicken
(Slightly adapted from Simply Recipes)
1/2 – 1 pound boneless chicken breasts, cubed
1 egg white
1/8 teaspoon salt
2 teaspoons cornstarch
1 10 ounce can pineapple, juices reserved
1/2 cup white vinegar
1/2 cup ketchup
1/4 teaspoon salt
4 Tablespoons brown sugar
1 1/2 Tablespoons cooking oil (I used peanut oil)
1 red bell pepper
1 yellow bell pepper
1/2 teaspoon ground ginger
hot cooked rice/fried rice

1. Combine egg white, salt and cornstarch in a bowl.  Add chicken and let it marinate for 15 minutes (sitting out) or in the fridge overnight.
2. In a bowl, whisk 1/2 cup pineapple juice, vinegar, ketchup, salt and brown sugar.  Set aside.
3. Heat skillet on high until very hot.  Pour in 1 Tablespoon of oil.  Add the cubed chicken to the skillet in one layer.  Let it cook for 1 minutes and then flip to the other side in a single layer and cook 1 more minute.  Remove chicken from pan and keep warm. (The chicken will not be fully cooked.)
4. Turn the skillet down to medium and add the remaining 1/2 Tablespoon oil.  Add peppers to skillet and sprinkle with ginger.  Cook for 2-3 minutes.  Add the pineapple chunks and the prepared sauce.  Turn to a high simmer and add the chicken back in.  Simmer for an additional 2-5 minutes or until chicken is cooked through and veggies are tender.  Serve with rice.

2 thoughts on “Sweet and Sour Chicken”

  1. This looks really good, think i will try it today! and your soup sounds wonderful too and it should be with a whole stick of butter!! home servings did it end up making??

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