sweet and sour chicken
Sweet and Sour Chicken
Our sweet and sour chicken recipe includes a homemade sauce made with pineapple, soy sauce and a hint of ketchup to round out the flavors. After marinating the chicken, the one-pan dish cooks in only 15 minutes.
Ingredients:
- 1 tablespoon plus 2 teaspoons reduced-sodium soy sauce, divided
- 1 tablespoon sherry or reduced-sodium chicken broth
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground ginger
- 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
- 1 can (20 ounces) unsweetened pineapple chunks
- 2 tablespoons plus 1/3 cup cornstarch, divided
- 2 tablespoons sugar
- 1/4 cup cider vinegar
- 1/4 cup ketchup
- 2 tablespoons canola oil
- 3 cups hot cooked rice
Directions:
- In a large shallow dish, combine 1 tablespoon soy sauce, sherry, salt, garlic powder and ginger; add the chicken. Turn to coat; cover and refrigerate 30 minutes.
- Drain pineapple, reserving juice; set pineapple aside. Add enough water to juice to measure 1 cup. In a small bowl, combine 2 tablespoons cornstarch, sugar and pineapple juice mixture until smooth; stir in vinegar, ketchup and remaining soy sauce. Set aside.
- Drain chicken, discarding marinade. Place remaining cornstarch in a large shallow dish. Add chicken, a few pieces at a time, and turn to coat. In a large skillet or wok, heat oil over medium-high heat. Add chicken; cook and stir until no longer pink. Remove and keep warm.
- Stir pineapple juice mixture and add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken and reserved pineapple; heat through. Serve with rice.
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