Sweet and Sour Chicken

I wanted to use up some fresh pineapple I had in the refrigerator so I decided to try a recipe for Sweet and Sour Chicken that I found on Simply Recipes a long time ago. It was such an easy recipe to make and it took just minutes to prepare. My entire family loved this dish - especially my kids who both had seconds. I served this sweet and sour chicken over steamed rice for a delicious and healthy meal.

Sweet and Sour Chicken:

Adapted recipe by For the Love of Cooking.net

Original Recipe from Simply Recipes

• 1 tbsp olive oil, divided
• 2 boneless, skinless chicken breasts cut into 1 inch chunks
• 2 tsp corn starch
• 1 egg white
• 1/2 tsp salt
• 1 cup sweet yellow onion, chopped
• 3-4 baby red, yellow or orange bell peppers, chopped
• 1 cup fresh pineapple, chopped
• 1/4 cup of ketchup
• 1/4 cup of pineapple juice
• 1/4 cup of white vinegar
• 2 tbsp brown sugar
• 1 tsp fresh ginger

Combine the chicken pieces, cornstarch, egg white and salt in a bowl and set aside for a few minutes.

In a small bowl, whisk together the ketchup, pineapple juice, vinegar and brown sugar. Taste the sauce and add more brown sugar if desired.

Heat a large skillet or wok over medium high heat until HOT. Add 1/2 tbsp oil and swirl to coat. Add the chicken and spread out into one layer. Let the chicken cook, untouched for 1 minute, until the bottoms are browned. Flip the chicken with a spatula then continue to cook for an additional minute. The chicken should still be pinkish in the middle. Remove from the skillet onto a plate, leaving as much oil in the pan as possible.

Add the remaining 1/2 tbsp oil to the skillet then add the onion. Cook for 1-2 minutes then add the bell pepper and ginger. Fry the vegetables for 1 minute then add the pineapple chunks and the sweet and sour sauce. Turn the heat up to high and add the chicken pieces back in. Let simmer for 1-2 minutes, until the chicken is cooked through. The best way to tell if the chicken is done is to take a piece out and cut in half. If it's pink, add another minute to the cooking. Serve over steamed rice. Enjoy.

Click here for a printable version of this recipe - For the Love of Cooking.net