TMB Studio
Favorite Sweet-and-Sour Chicken
TOTAL TIME: Prep: 20 min. + marinating Cook: 15 min.
YIELD: 4 servings.
I first tasted this yummy dish at our friends' home. I immediately asked for the recipe, and we've enjoyed it ever since. But we call it "favorite chicken" at our house! —Lori Burtenshaw, Terreton, Idaho
Ingredients
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1 tablespoon plus 2 teaspoons reduced-sodium soy sauce, divided
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1 tablespoon sherry or reduced-sodium chicken broth
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1/2 teaspoon salt
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1/2 teaspoon garlic powder
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1/2 teaspoon ground ginger
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1 pound boneless skinless chicken breasts, cut into 1-inch cubes
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1 can (20 ounces) unsweetened pineapple chunks
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2 tablespoons plus 1/3 cup cornstarch, divided
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2 tablespoons sugar
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1/4 cup cider vinegar
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1/4 cup ketchup
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2 tablespoons canola oil
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3 cups hot cooked rice
Directions
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1.
In a large shallow dish, combine 1 tablespoon soy sauce, sherry, salt, garlic powder and ginger; add the chicken. Turn to coat; cover and refrigerate 30 minutes.
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2.
Drain pineapple, reserving juice; set pineapple aside. Add enough water to juice to measure 1 cup. In a small bowl, combine 2 tablespoons cornstarch, sugar and pineapple juice mixture until smooth; stir in vinegar, ketchup and remaining soy sauce. Set aside.
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3.
Drain chicken, discarding marinade. Place remaining cornstarch in a large shallow dish. Add chicken, a few pieces at a time, and turn to coat. In a large skillet or wok, heat oil over medium-high eat. Add chicken; cook and stir until no longer pink. Remove and keep warm.
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4.
Stir pineapple juice mixture and add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken and reserved pineapple; heat through. Serve with rice.
Nutrition Facts
1 cup: 524 calories, 10g fat (1g saturated fat), 63mg cholesterol, 575mg sodium, 77g carbohydrate (28g sugars, 2g fiber), 28g protein.
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