sweet and sour chicken

(1 RATING)
62 Pinches
vicksburg, MS
Updated on Sep 5, 2012

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.

prep time
cook time
method ---
yield 4 serving(s)

Ingredients

  • 1/2 pound chicken breasts, boneless and skinless, cut into 1/2 inch strips
  • 1 medium carrot, sliced
  • 1/4 cup chopped onion
  • 1 1/2 teaspoons canola oil
  • 1 cup fresh or frozen snow peas, thawed
  • 1/2 medium sweet red and green bell pepper, cut into strips
  • 3 tablespoons sugar
  • 2 tablespoons cornstarch
  • 1/8 teaspoon black pepper
  • 1 can (6 oz.) pineapple juice
  • 3 tablespoons ketchup
  • 2 tablespoons lemon juice
  • 2 tablespoons soy sauce, low sodium
  • 1 cup (8 oz.) unsweetened pineapple chunks, drained
  • 2 cups hot cooked rice

How To Make sweet and sour chicken

  • Step 1
    In a non-stick skillet, cook chicken, carrots and onions in oil until chicken is brown and carrots are crisp-tender.
  • Step 2
    Add peas, bell peppers.
  • Step 3
    Cook and stir until crisp-tender.
  • Step 4
    In a bowl, combine the sugar cornstarch, black pepper and pineapple juice until smooth.
  • Step 5
    Stir in the ketchup, lemon juice, and soy sauce.
  • Step 6
    Pour over chicken and vegetables.
  • Step 7
    Add pineapple.
  • Step 8
    Bring to a boil.
  • Step 9
    Cook and stir for 2 minutes or until thickened.
  • Step 10
    Serve over rice.

Discover More

Category: Chicken
Culture: Asian

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