sweet and sour chicken
(1 RATING)
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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prep time
cook time
method
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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
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Step 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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Step 2Add peas, bell peppers.
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Step 3Cook and stir until crisp-tender.
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Step 4In a bowl, combine the sugar cornstarch, black pepper and pineapple juice until smooth.
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Step 5Stir in the ketchup, lemon juice, and soy sauce.
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Step 6Pour over chicken and vegetables.
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Step 7Add pineapple.
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Step 8Bring to a boil.
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Step 9Cook and stir for 2 minutes or until thickened.
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Step 10Serve over rice.
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