Last night we had Sweet and Sour Chicken over brown rice. I found the recipe while browsing the internet, on a blog called Simply Recipes. It’s supposed to be similar to a Chinese Sweet & Sour recipe without all the deep-frying and breading – like a healthy makeover. 🙂
The hubby loved the recipe and thought it tasted great with the brown rice. I thought the chicken/veggies and sauce were terrific as well, but I didn’t like it over the plain rice. Maybe my expectations were different since I was thinking Chinese, but the next time I make this recipe I am going to find a recipe for fried rice and use that instead of the plain brown rice.
Either way, this recipe was a keeper and the sauce tasted great. I used a little less chicken than the original recipe, less salt, and doubled the sauce. I also didn’t put fresh ginger on it because the hubby and I don’t really like fresh ginger, but feel free to use that instead of ground ginger if that’s what you like!
Sweet and Sour Chicken
(Slightly adapted from Simply Recipes)
1/2 – 1 pound boneless chicken breasts, cubed
1 egg white
1/8 teaspoon salt
2 teaspoons cornstarch
1 10 ounce can pineapple, juices reserved
1/2 cup white vinegar
1/2 cup ketchup
1/4 teaspoon salt
4 Tablespoons brown sugar
1 1/2 Tablespoons cooking oil (I used peanut oil)
1 red bell pepper
1 yellow bell pepper
1/2 teaspoon ground ginger
hot cooked rice/fried rice
1. Combine egg white, salt and cornstarch in a bowl. Add chicken and let it marinate for 15 minutes (sitting out) or in the fridge overnight.
2. In a bowl, whisk 1/2 cup pineapple juice, vinegar, ketchup, salt and brown sugar. Set aside.
3. Heat skillet on high until very hot. Pour in 1 Tablespoon of oil. Add the cubed chicken to the skillet in one layer. Let it cook for 1 minutes and then flip to the other side in a single layer and cook 1 more minute. Remove chicken from pan and keep warm. (The chicken will not be fully cooked.)
4. Turn the skillet down to medium and add the remaining 1/2 Tablespoon oil. Add peppers to skillet and sprinkle with ginger. Cook for 2-3 minutes. Add the pineapple chunks and the prepared sauce. Turn to a high simmer and add the chicken back in. Simmer for an additional 2-5 minutes or until chicken is cooked through and veggies are tender. Serve with rice.