Light Sweet and Sour Chicken
I think peppers can be added to just about any dinner, but they are a must for sweet and sour in my book. They add crunch, color, and flavor! This is a classic from my childhood that I adapted. I don’t deep fry the chicken (although that is delicious) and I do less sauce. The lower sauce amount is my husbands preference.
Servings: 8
Ingredients
- 1 tablespoon olive oil
- 1 pound chicken breast, chopped
- 4 tablespoons soy sauce, divided
- 3 bell peppers, chopped
- 1 red onion, chopped
- 1 can pineapple chunks, drained and juice reserved
- 1/2 teaspoon garlic salt
- 4 tablespoons brown sugar
- 1 tablespoon vinegar
- 2 tablespoons ketcup
- 1 tablespoon cornstarch
Instructions
- In a large skillet, heat olive oil and saute the chicken until the sides start to brown.
- Add 2 tablespoons of soy sauce and garlic salt and continue to cook for an additional 5 minutes.
- Add veggies and continue to cook until tender.
- While the chicken and veggies are cooking, mix together the sauce, 2 tablespoons soy sauce, 4 tablespoons brown sugar, 1 tablespoon vinegar, and 2 tablespoons ketchup.
- Add to the veggies and bring to a boil.With ¼ cup of the reserved pineapple juice, mix in 1 tablespoon of cornstarch. Add to the mixture and continue to boil for 1 minute until the sauce thickens.
- Turn dow the heat, add the pineapple chunks and simmer until the pineapple is warmed. Serve over rice.