Sweet- and Sour Chicken
- SERVES
- 4
- COOK TIME
- 10 Min
This works great with almost any veggies or seasonings, and with the short cooking time everything stays summer-crunchy.
What You'll Need
- 1 can (20 ounces) pineapple chunks in natural juice, drained and juice reserved
- 3 to 4 tablespoons Worcestershire sauce
- 2 tablespoons ketchup
- 1 tablespoon cornstarch
- 1 tablespoon honey
- 2 tablespoons vegetable oil
- 2 whole chicken breasts, split, skinned, boned, and cut into 1-inch cubes
- 1 red or green bell pepper, cut into thin strips
- 3 scallions, cut into1-inch pieces
What to Do
- In a medium-sized bowl combine the reserved pineapple juice and the Worcestershire sauce, ketchup, cornstarch, and honey; mix well.
- Heat the oil in a large skillet. Add the chicken; stir-fry over high heat until lightly browned. Add the pepper; cook 2 minutes. Add the pineapple juice mixture, then the pineapple chunks and scallions.
- Cook, stirring, for 1 to 2 minutes, or until sauce thickens slightly.
Notes
Serve over rice.
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