Sweet and Sour Chicken

I’m excited to share this sweet and easy recipe. Sweet and Sour Chicken is an addition to my take-out, fake-out repertoire which so-far includes Chicken Fried Rice, Crockpot Cashew Chicken and Chicken and Broccoli.  When I was growing up, sweet and sour chicken was my all time favorite Chinese takeout menu item.   This is a grown-up version without breaded and deep-fried chicken and with less sugar. Frozen pineapple works great but you could use canned, just drain the juice first, or fresh fruit if you like.  Serve over rice or alone as I did.  The cornstarch is a great thickening agent to get that takeout-sauce consistency.

What to buy (serves 2-3):

  • 1 and 1/2 – 2 pounds chicken tenders, cut into bite-size pieces
  • 2 tablespoons canola oil
  • 2 tablespoons cornstarch
  • 2 tablespoons brown sugar
  • 1 tablespoon lemon juice
  • 3 tablespoon soy sauce
  • 1/4 cup cider vinegar
  • 1/4 cup ketchup
  • 1/2 teaspoon garlic powder
  • 1 tablespoon ginger paste
  • 1/4 teaspoon pepper
  • 1 tablespoon Sriracha (optional)
  • 2 cups frozen diced pineapple (you could also use canned or fresh)
  • 2 medium carrots, sliced
  • 1 red bell pepper, diced

What to do:

  •  in a small bowl, combine cornstarch, brown sugar, lemon juice, soy sauce, vinegar, ketchup, garlic powder, ginger, pepper and Sriracha until smooth and set aside
  • in a large skillet, stir-fry the chicken in 2 tablespoons oil for 4-5 minutes over medium-high heat until no longer pink, cut heat to medium and add carrots, pineapple and peppers, stirring to cook for another 4-5 minutes
  • pour sauce mixture into skillet on top of chicken mixture and stir to combine, serve hot

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