Sweet & Sour Chicken
Forget take-out. This Sweet & Sour Chicken is phenomenally delicious and only takes 20 minutes to make. From Every Day With Rachael Ray Magazine, May 2014
Ingredients
- 1 pound boneless, skinless chicken thighs, fat trimmed, then cut into ¾-inch pieces
- 6 teaspoons cornstarch
- 2 tablespoons lower-sodium soy sauce
- ⅓ cup ketchup
- ¼ cup sugar
- ¼ cup cider vinegar
- 1 8 ounce can pineapples chunks in juice, drained, juice reserved
- 2 tablespoons canola oil
- 1 tablespoon minced ginger
- 1 green bell pepper, cut into ¾-inch pieces
Instructions
- In a medium bowl, combine the chicken, 4 tsp. cornstarch and 1 tbsp. soy sauce.
- In a small bowl, whisk the remaining cornstarch and soy sauce with the ketchup, sugar, cider vinegar and pineapple juice.
- In a large nonstick skillet, heat the oil over medium-high until it shimmers.
- Add the chicken and cook, turning once, until browned, about 4 minutes.
- Add the ginger and cook, stirring often, until fragrant, 30 seconds.
- Add the pineapple chunks and the bell pepper.
- Cook, stirring occasionally, until the pepper is crisp-tender, about 3 minutes.
- Stir in the ketchup mixture, bring to a boil and cook until the sauce thickens, about 1 minute.
Notes
I'd add a quarter teaspoon of red pepper flakes. It may not add any authenticity, but we'd enjoy it.
