Saturday, February 16, 2013

Sweet and Sour Chicken



Sweet and Sour Chicken
Jared

6 chicken breasts, cut into ½ inch cubes
4 carrots, peeled and sliced diagonally
½ large onion, cut into thin petals
½ green pepper, cut into thin strips
10 oz. can pineapple tidbits
White rice

Sauce
1 c. pineapple juice
½ c. vinegar
¾ c. sugar
4 Tbsp. cornstarch
3/8 c. soy sauce

Mix sauce ingredients in a 1 quart pot.  Bring to a boil, stirring constantly.  Boil 1 minute, then remove from heat and set aside. 
In a large deep skillet or wok, stir fry carrots in a little bit of olive oil for about 5 minutes, add onion and peppers and continue stir frying until tender.  Set aside on a plate.  In the same skillet, add a little more olive oil and thoroughly cook chicken.  Mix in sauce, vegetables, and pineapple.  Heat thoroughly.  Serve on a bed of white rice.


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