I also have to say that I am in love with Rachael Ray Magazine. Every single recipe I've ever made from it has been awesome!
|Sweet and Sour Chicken|
Total Time: 30 Minutes
- 1 can pineapple chunks, drained, 1/2 cup juice reserved
- 2 tablespoons white vinegar
- 2 tablespoons soy sauce
- 4 teaspoons flour
- 1 tablespoon ketchup
- 2 teaspoons ground ginger
- 1 1/4 pounds skinless, boneless chicken breasts, cut into 2-inch pieces
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon olive oil
- 1 red bell pepper, cut into 1-inch pieces
- Cooked white rice
In a small bowl, combine the pineapple juice, vinegar, soy sauce, 2 teaspoons flour, ketchup and ginger. In another bowl, toss the chicken with the remaining 2 teaspoons flour, salt and pepper.
In a large skillet, heat the oil over medium-high heat. Add the chicken and cook, turning occasionally, until browned. Add the bell pepper and cook, stirring, about 2 minutes until crisp-tender. Stir in the pineapple chunks.
Whisk the pineapple juice mixture into the chicken mixture, and cook, stirring occasionally, until the sauce has thickened and the chicken is cooked through. Serve with rice.