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Favorite Sweet-and-Sour Chicken
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
- 1 tablespoon plus 2 teaspoons reduced-sodium soy sauce, divided
- 1 tablespoon sherry or reduced-sodium chicken broth
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground ginger
- 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
- 1 can (20 ounces) unsweetened pineapple chunks
- 2 tablespoons plus 1/3 cup cornstarch, divided
- 2 tablespoons sugar
- 1/4 cup cider vinegar
- 1/4 cup ketchup
- 2 tablespoons canola oil
- 3 cups hot cooked rice
Directions
- 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.
- 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.
- 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.
- 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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