sweet and sour chicken
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 http://www.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
prep time
cook time
method
Stove Top
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 onion, chopped
- 1 1/2 teaspoons canola oil
- 1 cup fresh or frozen snow peas, thawed
- 1/2 medium sweet red and green 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 nonstick skillet - cook chicken, carrots, onions in oil until chicken is brown and carrots are crisp-tender
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Step 2Add peas, pepper; cook and stir until crisp-tender
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Step 3In a mixing bowl - combine the sugar, cornstarch, black pepper and pineapple juice until smooth
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Step 4Stir in ketchup, lemon juice, and soy sauce
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Step 5Pour mixture over chicken and vegetables
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Step 6Add pineapple chunks
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Step 7Bring to a boil; cook and stir for 2 minutes or until thickened
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Step 8Serve over rice
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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