Sweet and Sour Chicken
Difficulty: easy
Prep Time:
Total Time:
2 tbsp vegetable oil
4 skinless, boneless chicken breasts, cubed
1 cup carrot, grated
1/2 red pepper, cut in strips
1/2 green pepper, cut in strips
2 garlic cloves (or 1 tsp minced garlic)
1 cup pineapple chunks, drained (reserve juice)
2 tbsp water
3 tbsp white vinegar
2 tbsp soya sauce
1 tbsp brown sugar, firmly packed
1 tbsp cornstarch
1 tsp ground ginger (optional)
2 stems green onion (optional)
4 skinless, boneless chicken breasts, cubed
1 cup carrot, grated
1/2 red pepper, cut in strips
1/2 green pepper, cut in strips
2 garlic cloves (or 1 tsp minced garlic)
1 cup pineapple chunks, drained (reserve juice)
2 tbsp water
3 tbsp white vinegar
2 tbsp soya sauce
1 tbsp brown sugar, firmly packed
1 tbsp cornstarch
1 tsp ground ginger (optional)
2 stems green onion (optional)
In large frying pan, heat oil; add chicken. Cook until lightly browned. Add carrots, peppers and garlic; cook, stirring frequently. In a small bowl, combine reserved pineapple juice, 2 tbsp water and remaining ingredients. Pour over chicken mixture and stir in pineapple chunks. Cook until just boiling. Serve on white rice.
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