Sweet and Sour Chicken Stir Fry
Yield 4 Servings
Ingredients
The Sauce - Makes one cup
- 1 tablespoon cornstarch
- 1 tablespoon water
- 2/3 cup pineapple juice (use the juice from the canned pineapple, below)
- 1/3 cup rice vinegar or apple cider vinegar
- 3 tablespoons dark brown sugar
- 3 tablespoons no-salt-added ketchup
- 1 tablespoon low-sodium regular or gluten-free soy sauce
- Pinch red pepper flakes (or more if you like)
The Stir Fry - Serves 4
- 1 pound boneless, skinless chicken breast, cut into bite-size pieces
- 2 tablespoons corn starch
- ½ teaspoon garlic powder
- ½ teaspoon ground black pepper
- ½ teaspoon ground ginger
- ¼ teaspoon salt
- 1 tablespoon oil - vegetable or olive oil
- 1 large poblano pepper or 1 medium green pepper, sliced
- 1 medium red pepper, sliced
- 1 medium orange pepper, sliced
- I purple onion, sliced
- 1 cup pineapple chunks, packed in their own juice, drained
- 3 tablespoons water or no-salt chicken broth
Instructions
- Make the sauce: In a small bowl, whisk together 1 tablespoon cornstarch and 1 tablespoon water. Set aside.
- In a medium saucepan, combine pineapple juice, vinegar, brown sugar, no-salt ketchup, soy sauce, and red pepper flakes. Bring to a boil over medium heat. Stir in cornstarch slurry (from step 1) and cook until thickened, about 1-2 minutes.
- Remove from heat and use immediately or store in an airtight container in the refrigerator for up to two weeks.
- Make the chicken and veggies: In a medium bowl, whisk together corn starch, garlic powder, black pepper, salt, and ground ginger.
- Lightly toss the chicken pieces in the cornstarch/spice mixture until lightly coated.
- Place 1 tablespoon oil in a large non-stick skillet and heat until hot.
- Add the chicken pieces to the skillet and cook about 4 minutes, over medium high heat until slightly brown. (The chicken will still be pink inside.)
- Remove the chicken from the pan with a slotted spoon.
- Add the sliced poblano pepper, red pepper, orange pepper, and onion to the pan. Cook 4-5 minutes, over medium heat, until slightly tender.
- Return the chicken to the pan and add water or chicken broth, and ½ cup of the sweet and sour sauce. Bring to a simmer and cook 3-4 minutes until chicken is no longer pink inside.
- Add the pineapple and simmer 1-2 minutes more.
- Optional - Sprinkle with green onion just before serving.
Notes
Note: The sauce makes one cup. You use ½ cup of sauce in this recipe, which serves four. If you reduce the recipe to make only two portions, you will need ¼ cup of sauce.
Nutrition Facts
Serving Size 1/4 recipe
Amount Per Serving | ||
|---|---|---|
Calories 384 | ||
% Daily Value | ||
Total Fat 8 g | 12% | |
Saturated Fat 1 g | 5% | |
Cholesterol 109 mg | 36% | |
Sodium 501 mg | 21% | |
Total Carbohydrates 41 g | 14% | |
Dietary Fiber 3 g | 12% | |
Sugars 31 g | ||
Protein 36 g | 72% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Recipe by Empty Nest Eats at https://emptynesteats.com/sweet-and-sour-chicken-stir-fry/