Sweet and Sour Stir-Fried Chicken

“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.”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  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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