Sweet and Sour Chicken 

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

INGREDIENTS》

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

INSTRUCTIONS

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