--Speedy Sweet and Sour Chicken Recipe: from BetterRecipes.com
2 teaspoons vegetable oil
1 pound boneless, skinless chicken breasts, cut into bite-size pieces
1 medium onion cut into 1/2-inch strips
1 red sweet pepper cut into 1/2-inch strips
1 Tablespoon cornstarch
1 (8 ounce) can pineapple chunks, drained, reserving juice
1/2 cup brown sugar
1 Tablespoon reduced-sodium soy sauce
1/2 cup rice wine vinegar
1/2 cup tomato sauce
Rice or soba (buckwheat) noodles
Directions: Heat oil in a large non-stick skillet, add chicken, onion and pepper strips, and stir-fry about 5 minutes. Remove and keep warm. Mix cornstarch, pineapple juice, brown sugar, soy sauce, vinegar and tomato sauce in a small bowl; add to skillet. Reduce heat and simmer until sauce thickens. Add chicken mixture back to pan; add pineapple chunks and heat through. Serve over rice or soba noodles.
Here's what I started with:
Here's how I did it:
#1 I sliced up a medium onion.
#2 I cut up a red pepper.
#3 I cut up 2 chicken breasts into bite-sized pieces.
#4 I measured out all of the rest of the ingredients and put them into a separate small bowl. I measured out 1T of cornstarch.
#2 Drained a can of pineapples and put the juice in the bowl.
#3 1/2 cup of brown sugar
#4 1T of soy sauce
#5 1/2 cup of rice wine vinegar
#6 1/2 cup of tomato sauce
#7 I heated a wok until it was steaming hot.
#8 I covered the bottom with 3-4T of olive oil and then I threw the chicken in.
#9 The peppers and onions went in with the chicken for about 5-6 minutes.
#10 The chicken, onions and pepper were pulled out and the sauce mixture went in.
#11 The sauce mixture cooked until it thickened up a bit and then the chicken, onions and peppers went back in.
#12 Finally, the pineapple chunks went into the wok and I let them cook for 5-6 minutes.
While all of this was going on, I also made some Uncle Ben's rice according to the directions on the box.