Wednesday, March 4, 2009

Sweet and Sour Chicken

I have about a million different sweet and sour chicken recipes. Each one is so different. I love the fresh peppers in this one. It completely makes the meal.Sweet and Sour Chicken

From: Christine Cooper

2 Tbs. vegetable oil
1 lb. chicken breasts, cubed
1 cup shredded carrots
1 red pepper, cut into chunks
1 green pepper, cut into chunks
2 cloves garlic, minced
1 (20 oz.) can pineapple chunks, drained (reserve 1/4 cup juice-- I usually save all of it.)
2 Tbs. water
3 Tbs. vinegar
2 Tbs. soy sauce
1-2 Tbs. brown sugar (I always lean toward 2)
1 Tbs. cornstarch
1 tsp. ginger

In a large skillet, heat oil. Add chicken and cook until lightly browned. Add carrots, peppers and garlic. Cook, stirring frequently, 12 minutes or until chicken is cooked through.

In a small bowl, combine pineapple juice, 2 Tbs. water and remaining ingredients. Pour over chicken mixture. Add pineapple chunks and cook until just boiling. Serve over rice.

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