boneless, skinless chicken breast(s), cut into bite size pieces
oil for frying
1 large green pepper, cored, seeded and cut into bite size pieces
4-5 green onions, cut into bite size pieces
1 can (8 oz) pineapple tidbits (reserve juice)
2-3 thinly sliced peeled carrots
How To Make sweet & sour chicken
Heat oil at medium-high heat, deep enough to fry, in a skillet on the stove.
Drain tomatoes, setting aside ¼ cup juice. Cut up tomatoes. Blend reserved tomato juice, 1/4 cup pineapple juice, plum jelly, vinegar, sugar, 1 Tablespoon of cornstarch, soy sauce and bouillon in a small bowl. Set aside.
In a saucepan, add a small amount of oil. Heat on medium high heat. Add green pepper, carrots and onions. Stir-fry until tender. Set aside.
For batter: blend all batter ingredients in a small bowl. Add chicken, coating. Take several pieces of coated chicken and with a slotted spoon place (carefully) in hot oil. Cook for 3-4 minutes until golden brown. Drain on paper towels. Repeat with remaining chicken.
Stir tomato juice mixture into vegetable pan. Heat to boiling, stirring constantly. Continue to boil for one minute (still stirring). Add pineapple, chicken, tomatoes. Cook 1-2 minutes longer. Serve 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!