I am not a huge fan of Chinese food but try to cook it sometimes because my husband is obsessed with Asian cuisine. We got in a huge argument when I used to order the Sichuan Chicken Quesadillas from PF Chang’s and he could not believe I would order quesadillas at an Asian restaurant! Maybe I was the only one, because they took it off the menu.
This recipe is an excellent weeknight meal because it comes together very quickly and you can buy most of the ingredients long in advance and keep them in your pantry. This chicken is sautéed and not fried, so you will save a bunch of calories making this at home instead of ordering Chinese takeout. You will love the sweet sauce, crunchy peppers, and browned chicken over a bed of white or brown rice. I have to admit, this is one Asian recipe I enjoy eating.
Sweet & Sour Chicken
2 tablespoons vegetable oil
2 boneless chicken breasts, sliced into strips
Salt and pepper
1/2 cup chopped red pepper
4 teaspoons cornstarch, mixed with 4 teaspoons water
1 cup canned pineapple chunks, drained with 1/2 cup reserved juice
3 tablespoons light brown sugar
3 tablespoons rice wine vinegar
1/4 cup chicken stock
1/2 cup chopped green pepper
In a large non-stick skillet, heat oil over medium high heat. Season chicken strips and add to pan. Brown chicken and remove to plate. Add red and green peppers and cook for 1 minute. Stir in pineapple chunks, juice, sugar, vinegar and chicken stock and bring to a simmer. Simmer until sauce begins to reduce. Stir in cornstarch mixture and bring liquid to a simmer. Stir in chicken strips and cook for 5 minutes. Serve over rice.