Sweet and Sour Chicken

In this in style dish bite size chicken items, contemporary bell pepper Associate in Nursingd sweet pineapple area unit saute and tossed along with an implausibly flavourous, simple to create sweet and sour sauce. Excellent for a busy day and even higher than take-out!

Sweet and Sour Chicken

Sweet and bitter chicken has continuously been one among my favorite Chinese take-out dishes. It even as that impossible to resist, bright flavor and an excellent mix of textures and colours.

It entails basic ingredients however along they produce one thing altogether crave-able.

Sweet and Sour Chicken

And it doesn’t take a lot of effort to create thus it’s excellent for a busy nighttime. And it’s a chicken dinner everybody will agree on! Youngsters and adults alike.

All you've got to try and do is combine it with white or rice, or cauliflower rice to finish the meal.

Then whereas you’re at it you will similarly build further rice and use what’s left for Chicken dish subsequent day! Who may complain about Chinese take-out vogue food 2 days in an exceedingly row? Looks like the right arrange to me!

Sweet and Sour Chicken

  • 1 lb boneless skinless chicken breasts, cut into 1-inch cubes
  • 1 large egg white
  • 2 Tbsp + 2 tsp cornstarch
  • Salt
  • 2 Tbsp vegetable oil or light olive oil, divided
  • 1 1/2 cups fresh pineapple chunks
  • 1/3 cup orange juice
  • 1/3 cup ketchup
  • 3 Tbsp red wine vinegar
  • 3 Tbsp honey
  • 2 Tbsp low-sodium soy sauce
  • 1 Tbsp peeled and minced fresh ginger
  • 1 Tbsp minced garlic (3 cloves)
  • 1 medium red bell pepper, cored and chopped into 1-inch pieces
  • 4 green onions, ends trimmed, chopped into 1-inch pieces, divided

  1. In a medium mixing bowl whisk egg white and 2 Tbsp cornstarch until well combined and slightly frothy (about 30 seconds). Add chicken, season lightly with salt and toss to evenly coat, set aside.
  2. In a small bowl whisk together orange juice, ketchup, red wine vinegar, honey, soy sauce and remaining 2 tsp cornstarch. Set aside.
  3. Heat 1 1/2 Tbsp oil in a 12-inch non-stick skillet over medium-high heat. Add chicken and cook about 3 minutes until golden brown on bottom then flip and continue to cook until cooked through, about 3 minutes longer. 
  4. Transfer chicken to a plate. Heat remaining 1/2 Tbsp oil in same skillet over medium-high heat. 
  5. Add bell pepper and saute until crisp tender, about 2 - 3 minutes. Add in about 3/4 of the green onions, ginger and garlic and saute 30 seconds longer.
  6. Pour in orange juice mixture and cook and stir constantly until sauce has thickened, about 30 - 60 seconds.
  7. Toss in chicken and pineapple and serve warm garnished with remaining green onions.

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