Sweet and Sour Chicken with Pineapple
Yield: 4 servings
This is an easy chicken recipe that is ready in less than 35 minute! Serve it with rice or quinoa for a full meal.
In a medium saucepan, add all of the ingredients for the sauce except for the water and cornstarch. Whisk together and bring to a boil.
In a small bowl, mix together the water and 1 tablespoon cornstarch. Add to the pan, reduce the heat to low and simmer for 5 minutes. Your sauce should thicken as it simmers. Remove it from the heat and set it aside while you make your chicken.
Add the chicken, cornstarch and salt and pepper to a Ziploc bag and shake to coat.
Heat olive oil in a large skillet and add the chicken. Cook over medium-high heat for about 7 minutes, until the chicken is cooked through. Add additional olive oil if the chicken begins to stick to the pan.
Add the chopped bell peppers and onion to the pan and stir to combine. Cook for 2 to 3 minutes, until the veggies are just barely tender.
Add the pineapple chunks to the pan.
Pour the sauce into the pan. Stir to combine. Bring the pan to a boil over medium high heat and cook until heated through. Serve over rice and garnish with green onions and sesame seeds.
Nutritional information does not include rice for serving.
- Less sugar or substitute: You can cut back on the sugar or use honey. Keep in mind that you need some kind of sweetener to create the sweet flavor for the sauce.
- Prevent chicken from sticking to pan: Heat the oil and pan until it's hot before adding your chicken to prevent chicken from sticking.
Calories: 460kcal, Carbohydrates: 42g, Protein: 26g, Fat: 21g, Saturated Fat: 3g, Cholesterol: 72mg, Sodium: 540mg, Potassium: 683mg, Fiber: 2g, Sugar: 30g, Vitamin A: 1176IU, Vitamin C: 85mg, Calcium: 21mg, Iron: 1mg
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