Sunday, September 29, 2013

Sweet and Sour Chicken (non-battered)

2 tablespoons canola oil
2 chicken breasts, diced into chunks
salt and pepper
3 cloves garlic, diced
1 onion
1 bell pepper (any color, I used red)

Cook chicken, onion and garlic in the oil. While cooking chicken, prepare the sauce. When chicken is almost cooked through, add the peppers.

Sauce:
In a small sauce pan, combine all of these ingredients and bring to a boil.

1/2 cup pineapple juice
3 Tbsp light brown sugar
3 Tbsp rice wine vinegar
1/4 cup water
2 chicken boullion cubes
1 tsp ginger (if using fresh minced ginger, cook with the chicken, garlic and onions)
4 tsp cornstarch mixed with 4 tsp water

Add 1 cup of diced pineapple to the chicken mixture and pour sauce over top. Allow to simmer, stirring occasionally for 5-10 minutes. Serve over rice.

(Can add food coloring or ketchup for the red/orange color associated with sweet and sour.)