sweet and sour chicken
(1 rating)
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This is 1 of my many favorite recipes. NOTE: This is my American version of my Korean sister-in-law's homemade recipe. She lives in Seoul, South, Korea.
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(1 rating)
yield
4 serving(s)
Ingredients For sweet and sour chicken
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1/2 lbchicken breasts, boneless and skinless, cut into 1/2 inch strips
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1 mdcarrot, sliced
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1/4 cchopped onion
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1 1/2 tspcanola oil
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1 cfresh or frozen snow peas, thawed
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1/2 mdsweet red and green bell pepper, cut into strips
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3 Tbspsugar
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2 Tbspcornstarch
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1/8 tspblack pepper
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1 can(6 oz.) pineapple juice
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3 Tbspketchup
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2 Tbsplemon juice
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2 Tbspsoy sauce, low sodium
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1 c(8 oz.) unsweetened pineapple chunks, drained
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2 chot cooked rice
How To Make sweet and sour chicken
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1In a non-stick skillet, cook chicken, carrots and onions in oil until chicken is brown and carrots are crisp-tender.
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2Add peas, bell peppers.
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3Cook and stir until crisp-tender.
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4In a bowl, combine the sugar cornstarch, black pepper and pineapple juice until smooth.
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5Stir in the ketchup, lemon juice, and soy sauce.
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6Pour over chicken and vegetables.
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7Add pineapple.
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8Bring to a boil.
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9Cook and stir for 2 minutes or until thickened.
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10Serve over rice.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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