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Chicken, Sweet and Sour III (M, TNT)
Source: Unknown
Serves: 3 to 4

1 tbsp. soy sauce
2 cloves garlic, minced
1 lb. boneless, skinless chicken, cut into 1" pieces
1/2 cup or more, corn starch
1 can (8 oz.) pineapple chunks in juice, undrained
2 tbsp. peanut or vegetable oil, divided
2 medium carrots, diagonally cut into thin slices
1 large green bell pepper, cut into 1" pieces
1/3 cup stir-fry sauce or light soy sauce (you might want less if using soy sauce)
1 tbsp. white wine vinegar or white vinegar
Hot cooked rice

Combine soy sauce and garlic in medium bowl. Toss chicken in mixture and then coat with corn starch.

Heat wok or large skillet. Add 1 tbsp. oil and when hot, add chicken and stir-fry until white throughout. You may deep fry the chicken instead in another skillet if you want a really crispy coating.

Remove chicken to a plate and keep warm. Add remaining oil to skillet. Add carrots and green peppers. Stir-fry 4 to 5 minutes until tender crisp.

Drain pineapple, reserving 2 tbsp. juice. Add pineapple to wok and heat through. Add stir-fry sauce, pineapple juice, and vinegar. Bring to a boil. Add chicken and any accumulated juices. Heat through and serve over rice.

Posted by Sandra Glazier, Z'L

Nutritional Info Per Serving: N/A