Sweet and Sour Chicken

Rev BJ Friley

By
@RevBJFriley

NOTE: I assume that Brenda is meaning Red and Green Bell Pepper, but her recipes doesn't say specific of what kind of pepper...sorry

This is 1 of my late wife's recipes. She was a member on Just A Pinch.com

justapinch.com/me/mbf

Brenda Kay Friley...May 27, 1965 - September 19, 2012

We was married on October 9, 2010...pictures of our wedding is in my photo album


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Rating:

Comments:

Serves:

4

Method:

Stove Top

Ingredients

1/2 lb
chicken breasts, boneless and skinless (cut into 1/2-inch strips)
1 medium
carrot, sliced
1/4 c
onion, chopped
1 1/2 tsp
canola oil
1 c
fresh or frozen snow peas, thawed
1/2 medium
sweet red and green pepper (cut into strips)
3 Tbsp
sugar
2 Tbsp
cornstarch
1/8 tsp
black pepper
1 can(s)
(6 oz) pineapple juice
3 Tbsp
ketchup
2 Tbsp
lemon juice
2 Tbsp
soy sauce, low sodium
1 c
(8 oz) unsweetened pineapple chunks, drained
2 c
hot cooked rice

Directions Step-By-Step

1
In a nonstick skillet - cook chicken, carrots, onions in oil until chicken is brown and carrots are crisp-tender
2
Add peas, pepper; cook and stir until crisp-tender
3
In a mixing bowl - combine the sugar, cornstarch, black pepper and pineapple juice until smooth
4
Stir in ketchup, lemon juice, and soy sauce
5
Pour mixture over chicken and vegetables
6
Add pineapple chunks
7
Bring to a boil; cook and stir for 2 minutes or until thickened
8
Serve over rice

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Asian