Instructions for how to make Chinese sweet and sour chicken stir fry recipe with pineapple, carrots and green peppers.
Prep Time: 10 minutesminutes
Cook Time: 30 minutesminutes
Total Time: 40 minutesminutes
Servings: 4
Ingredients
3tbspoil
3chicken breasts, boneless and skinless
2carrots, peeled and sliced
1green pepper, cored and diced
1onion, peeled and diced
2tbspwater(optional)
1canpineapple chunks/tidbits in juice, drained with juice reserved
Sweet and Sour Sauce
1/3cupwhite vinegar or rice vinegar
1/4cuppineapple juice,from the can of pineapple
5tbspbrown sugar
2tbspketchup
2tbspsoy sauce
3teaspoonscorn starch
Instructions
Cut the chicken breasts into 1/2 inch chunks.
Peel and slice the carrots.
Cut the pepper and onion into 1/2-1 inch pieces.
Drain the pineapple from the can reserving 1/4 cup of the pineapple juice.
Heat a wok or frypan on medium high heat. Add 2 tbsp oil. Stir in the chicken and cook until no longer pink. Scoop the chicken onto a plate.
Add the remaining tablespoon of oil and dump in the sliced carrots, pepper and onion. Cover the wok or frypan with a lid. Check every couple minutes and stir to ensure the vegetables do not stick to the bottom of the pan. If needed, add the optional 2 tbsp of water which will help steam the veggies and keep them from burning.
Once the carrots are starting to soften, lower the heat and add the pineapple chunks and cooked chicken.
In a separate bowl, whisk together the remaining ingredients, ensuring the corn starch is dissolved.
Pour the sauce into the frypan and stir it gently through the chicken and veggies. Cook for about 5 minutes or until the sauce is thickened.