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Sweet-and-Sour Popcorn Chicken
This sweet and sour chicken dish is one you’ll find yourself returning to again and again. Pre-cooked, frozen popcorn chicken simmered in a thick, homemade sweet-and-sour sauce is the secret to this fast and fabulous recipe. And what a great way to dress up frozen chicken nuggets! —Amy Corlew-Sherlock, Lapeer, Michigan
Ingredients
- 1 package (12 ounces) frozen popcorn chicken
- 1 tablespoon canola oil
- 1 medium green pepper, cut into 1-inch pieces
- 1 small onion, thinly sliced
- 1 can (20 ounces) unsweetened pineapple chunks
- 3 tablespoons white vinegar
- 2 tablespoons soy sauce
- 2 tablespoons ketchup
- 1/3 cup packed brown sugar
- 2 tablespoons cornstarch
- Hot cooked rice, optional
- Optional toppings: green onions and sesame seeds
Directions
- 1. Microwave chicken according to package directions. Meanwhile, in a large skillet, heat oil over medium-high heat. Add green pepper and onion; stir-fry until crisp-tender, 3-4 minutes. Drain pineapple, reserving the juice in a 2-cup measuring cup; set pineapple aside. Add enough water to the juice to measure 1-1/3 cups; stir in vinegar, soy sauce and ketchup.
- 2. In a large bowl, combine brown sugar and cornstarch. Stir in pineapple juice mixture until smooth. Gradually add to the skillet. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in chicken and pineapple; heat through. If desired, serve with rice and sprinkle with green onions and sesame seeds.
Nutrition Facts
1 cup: 441 calories, 15g fat (2g saturated fat), 26mg cholesterol, 1143mg sodium, 65g carbohydrate (41g sugars, 3g fiber), 12g protein.
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