Sweet & Sour Chicken is on my list of rotating weekly recipes. I don’t know who to source for this recipe because I don’t know where I got it! All I know is I found it when I first got married, wrote it on one of my “newlywed recipe cards” and put it in my “newlywed recipe box.”
The recipes written on those cards and in that box are forever locked in time for about two years and then it became a Pinterest world.
*Note to self….I seriously should write out some of the recipes I’ve found and love on Pinterest because what if the site one day just doesn’t work anymore! I’ll lose it all!
For this sweet and sour chicken you make the sauce yourself…no pre-packed MSG necessary! It’s really easy to make on a weeknight and it’s so delicious! Better than the food court at the mall! (Sarcasm intended.)
1 Tablespoon Olive Oil
1 Tablespoon garlic
1 teaspoon ginger
¼ teaspoon red pepper flakes
chicken cut into little nuggets
¾ cup chopped onion
½ cup red bell pepper (I usually just use a whole red pepper cut into strips)
1 can of Pineapple chunks
1/3 cup soy sauce
2 Tablespoon dry sherry (or apple juice works well here!)
1 ½ Tablespoons cornstarch
2 teaspoons brown sugar
Sometimes I also add in:
carrots cut into strips
- Heat oil in the skillet, add garlic, ginger, red pepper flakes and chicken.
- Sautee until chicken is done.
- Remove from pan, set aside.
- Add onion and veggies to pan, sauté until they are mildly cooked.
- Drain pineapple, but keep 1/2 cup of the pineapple juice.
- Add 1 cup of pineapple chunks to pan (I usually just add in the whole can of pineapples because its yummy), cook 30 seconds.
- In a separate bowl combine soy sauce, sherry, cornstarch, sugar and whisk together until it is blended really well. Make sure the cornstarch is completely blended in because if not it creates these little jelly pockets later and it’s gross….believe me….please learn from my mistake!
- Return chicken to the pan with the veggies. Pour the sauce from the bowl in to the pan over the chicken and veggies. Bring to a boil then turn off the burner so the juice doesn’t evaporate.
Serve over rice!
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