SWEET AND SOUR CHICKEN STIR-FRY

This is a recipe that Cade and I discovered when we first got married. We love it! We make and eat a lot of Asian-American food probably partially because I'm lactose intolerant and Asian food is sans-dairy and also we just love it.

Sweet and Sour Chicken Stir-Fry

Ingredients

1 tablespoon cornstarch
1/4 cup cold water
1 8 ounce can pineapple chunks, drained and juices reserved
3 tablespoons ketchup
1 tablespoon soy sauce
2 tablespoons brown sugar
1 teaspoon rice vinegar

3-4 teaspoons vegetable oil, divided
1 pound boneless, skinless chicken breast or thighs diced into 1 inch pieces
(you could also use pork tenderloin, or sliced boneless pork chops)
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 garlic cloves, minced
1 tablespoon minced fresh ginger
3 cups broccoli florets
1 medium bell pepper, stemmed , seeded, and cut into 1/2 inch squares*
hot cooked white or brown rice

Directions

1.    Start cooking your rice so it will be ready.

2.   Combine cornstarch and water in a medium sized bowl and stir to dissolve.  Add the reserved pineapple juice*, ketchup, soy sauce, brown sugar, and vinegar to the bowl and stir to combine.

*If you’re using a stainless steel pan, save pineapple juice for de-glazing it

3.   Heat 2-3 teaspoons of the oil in a wok or large nonstick skillet over medium-high heat.  Add the chicken, salt, pepper, garlic, and ginger.  Stir-fry until the chicken is cooked and no longer pink, 3-4 minutes.  Remove chicken from pan and cover to keep warm.

4.   Add the remaining 1-2 teaspoons oil to the pan and add the broccoli and bell pepper.  Stir-fry over medium-high heat until the vegetables are crisp-tender and the broccoli is bright green, 3-5 minutes.

5.   Return the chicken to the pan and add the pineapple chunks and sauce mixture.  Bring to a simmer and cook until everything is heated through and the sauce has thickened, 1-2 minutes.  Season with additional salt and pepper to taste.  Serve over the hot cooked rice.  If desired, top with sesame seeds and chopped fresh cilantro or parsley.

Serves 4 (or more like 6 if you’ve got some kiddos in the mix)

Recipe from: Our Best Bites