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Sweet and sour chicken stir fry with pineapple and peppers Recipe
Ingredients
- 2 skinless boneless chicken breasts, cut in 1-in. cubes (about 450 g)
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 tsp canola oil, divided
- 1 onion, sliced
- 10 mini bell peppers, halved and seeded (or 2 bell bell peppers, cut in strips)
- 2 cups coarsely chopped pineapple
SAUCE :
- 1/2 cup low-sodium chicken broth
- 1/4 cup ketchup
- 3 tbsp white vinegar
- 2 tbsp brown sugar
- 1 1/2 tbsp low-sodium soy sauce
- 1 tbsp cornstarch, divided
| PREP TIME 15m |
COOK TIME 10m |
TOTAL TIME 25m |
YIELD 4 servings |
|---|
Instructions
- Sauce: Whisk broth with ketchup, vinegar, sugar, soy sauce and 2 tsp corn- starch in a small bowl.
- Set aside.
- Toss chicken with remaining 1 tsp cornstarch, salt and pepper in a bowl until well coated.
- Heat an extra-large non-stick frying pan over medium-high.
- Add 1 tsp oil, then chicken.
- Stir-fry until golden brown and almost no pink remains, about 5 min.
- Transfer to a plate.
- Add remaining 1 tsp oil to pan, then onion.
- Cook until onion starts to soften, about 2 min.
- Add peppers and pineapple, and cook until they start to soften, about 3 min.
- Return chicken and any juices to pan.
- Add ketchup mixture to pan and bring to a boil.
- Cook until sauce is thickened, about 2 min. Serve with jasmine rice.
A recipe from Chatelaine
2020-02-17
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