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Sweet and Sour Stir-Fried Chicken

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“A 30 minute supper recipe from Cook's Country. Use a mixture of broccoli, snow peas, peppers, red onion and baby corn from the supermarket salad bar. Serve over steamed rice, with soy sauce or hot sauce, if desired.”

Ingredients Nutrition


  1. Whisk vinegar, reserved pineapple juice, sugar, ketchup and cornstarch in bowl.
  2. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat until just smoking.
  3. Add half the chicken and cook, stirring often, until no longer pink, about 3 minutes.
  4. Transfer to plate and repeat with additional 1 tablespoon oil and remaining chicken.
  5. Add remaining oil and vegetables to now-empty skillet and cook until softened, 4 to 6 minutes.
  6. Add pineapple chunks, garlic and ginger and cook until fragrant, about 1 minute.
  7. Add vinegar mixture and chicken along with any accumulated juices to skillet and simmer until sauce is thickened, about 2 minutes.
  8. Serve.

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