Sweet and Sour Chicken Recipe

Ingredients

• ¼ cup fresh pineapple juice
• 2 cloves garlic minced
• 2 tablespoons water
• 2 tablespoons apple cider vinegar
• 1 tablespoon low sodium soy sauce
• 2 tablespoons brown sugar
• 2 tablespoons ketchup
• 1 tablespoon cornstarch
• 1¼ lbs. boneless skinless chicken breasts or bonelss skinless chicken thighs cut into bite size pieces
• ⅓ cup cornstarch
• 2-3 tablespoons vegetable or canola oil
• 1 medium onion large dice
• 1 green bell pepper seeded large dice
• 1 red bell pepper seeded large dice
• 1½ cups fresh pineapple chunks
• 2 pinches red pepper flakes
• salt and pepper to taste
• Optional: Cooked Rice or Chinese noodles

Instructions

1. In a small saucepan, combine pineapple juice, garlic, water, vinegar, soy sauce, brown sugar, ketchup, and 1 tablespoon of cornstarch. On low heat, simmer until thickened, whisking frequently. Cover and remove from heat.
2. In a large Ziploc bag, combine chicken and 1/3 cup corn starch. Shake until coated.
3. Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken, shaking any access cornstarch off the chicken. Cook until nicely browned on all sides and cooked through about 4-5 minutes. Reduce the heat if needed so the chicken does not over-brown or stick to the pan. Remove the chicken to a plate.
4. Add 1 tablespoon of oil to the skillet over medium-high heat. Add onion and cook for 1-2 minutes. Add the peppers to the skillet and cook for an additional 2-3 minutes, stirring frequently.
5. Reduce heat to low; add the chicken back to the pan with the peppers and onions and cook for 1 minute. Pour the sauce into the skillet, and add the pineapple, crushed red pepper, and salt to taste. Gently stir to combine and heat until warmed. Serve over cooked rice or Chinese noodles.