Sweet and Sour Chicken 

By T2T Food Blogger Kathryn
Sweet & Sour Chicken T2T Food Blogger Kathryn Tablelands to Tabletop Recipes
A lighter take on sweet and sour chicken recipe that is much healthier than the take-out version!
It’s kid-approved and we find even picky eaters love it!
Prep to table in 30min.
1/4 cup fresh pineapple juice
2 tablespoons water
2 tablespoons apple cider vinegar
1 tbs soy sauce
2 tbs brown sugar
2 tbs ketchup/tomato sauce
1 tbs cornstarch
2 large chicken breasts cut into bite size pieces
1/3 cup cornstarch
2–3 tablespoons vegetable oil
1 onion large dice
1 red Capsicum, sliced
1 green Capsicum, sliced
1 1/2 cups fresh pineapple large
Snow peas
Salt and pepper to taste
*Optional: Cooked Rice or  noodles and extra veggies of your choice
In small saucepan combine pineapple juice, water, vinegar, soy sauce, brown sugar, ketchup and 1 tablespoon cornstarch. On low heat simmer until thickened; whisking frequently. Remove from heat and cover.
In large Ziploc bag combine chicken, cornstarch, salt & pepper. Shake until coated. Heat oil in large frypan over medium high heat. Add chicken; shaking any access cornstarch off the chicken(cook in small batches).
 Cook until nicely browned on all sides and cooked through. *Reduce heat if needed so chicken does not over brown or stick to the pan. Remove chicken to plate.
Add 1 tablespoon of oil to pan over medium high heat. Add onion and cook lightly.
 Add capsicum,snow peas and pineapple to fry pan cook 2-3 minutes, stirring frequently. Reduce heat to low; add chicken back to pan with cook for 1 minute. Add sauce to pan, pepper and salt to taste. Gently stir to combine and heat until warmed. Serve over cooked rice or noodles
* Any seasonal veggies can be used.
* Fish or pork can also be used
 *white sugar can also be used, sauce will be lighter in colour.

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