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Sweet and Sour Chicken III
Prep
10 mins
Cook
10 mins
Servings
4
Difficulty
Easy
This is my go to weeknight dinner when I want something delicious but don't have much time. Sweet and Sour Chicken III comes together in just twenty minutes from start to finish, which makes it perfect for busy nights when you still want to feel like you've made something special. The beautiful thing about this dish is how affordable it is to put together, and all those colorful bell peppers and carrots aren't just pretty on the plate, they're loaded with vitamin C to support your immune system. The pineapple chunks add natural sweetness and brightness that balances the savory soy sauce beautifully, and honestly, it tastes like you spent way more effort than you actually did.
Ella x
Ingredients
- 11 pound skinless, boneless chicken breast meat - cubed
- 22 tablespoons vegetable oil
- ½ cup sliced green bell pepper½ cup sliced green bell pepper
- ½ cup sliced red bell pepper½ cup sliced red bell pepper
- 11 cup carrot strips
- 11 clove garlic, minced
- 11 tablespoon cornstarch
- ¼ cup low sodium soy sauce¼ cup low sodium soy sauce
- 11 (8 ounce) can pineapple chunks, juice reserved
- 11 tablespoon vinegar
- 11 tablespoon brown sugar
- ½ teaspoon ground ginger½ teaspoon ground ginger
Detail level
Instructions
- 1
Brown chicken in oil in a large skillet over medium high heat. Add green bell pepper, red bell pepper, carrot and garlic and stir fry for 1 to 2 minutes.
- 2
In a small bowl, combine cornstarch and soy sauce and mix together; pour mixture into the skillet, along with the pineapple and liquid, vinegar, sugar and ginger. Stir together and bring to a full boil.
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