Sunday, September 9, 2012

Sweet and Sour Chicken

When I normally think of sweet and sour chicken, it's that super breaded chicken from the Chinese take-out place. This recipe was so much better than that! There is no breading (a little bit of flour to thicken it), and the flavors were awesome! Serve it with some sticky rice an you're all set! I just recently figured out the PERFECT measurements for my rice cooker to get that perfect rice!

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
Sweet and Sour Chicken-adapted from Every Day with Rachael Ray
Total Time: 30 Minutes
Serves 4

  • 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.
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