Saturday, February 1, 2014

Stir-Fried Sweet-and-Sour Chicken

1 can (15 1/4 ounces) pineapple chunks in juice, drained and 1/3 cup juice reserved (I use fresh or frozen pineapple and blend up 1/3 cup to make the juice)

1 T cornstarch (I use arrowroot powder)

3 T white vinegar

1 T honey

1 T vegetable oil (I use coconut oil)

1 pound boneless, skinless chicken breast halves, cut into 3/4-inch pieces

1 T vegetable oil (I use coconut oil)

1 medium red bell pepper, cut into 3/4-inch pieces

1 medium onion, sliced

2 medium carrots, coarsely shredded

1. Mix reserved 1/3 cup pineapple juice, the cornstarch, vinegar and honey.

2. Heat wok or 12-inch skillet over high heat. Add 1 T oil; rotate wok to coat side. Add chicken; stir-fry about 4 minutes or until no longer pink in center. Remove chicken from wok; keep warm.

3. Add 1 T oil to wok; rotate wok to coat side. Add bell pepper and onion; stir-fry 1 minute.

4. Add cornstarch mixture and carrots to wok. Cook and stir about 1 minute until sauce thickens.

5. Stir in pineapple and chicken; cook until hot.

6. Serve over brown rice. (optional)

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