Sweet and Sour Chicken Revisited
If you have approximately 35 minutes to spend in the kitchen, Sweet and Sour Chicken Revisited might be a great gluten free and dairy free recipe to try. For $1.47 per serving, you get a main course that serves 6. One serving contains 247 calories, 26g of protein, and 8g of fat. Several people made this recipe, and 105 would say it hit the spot. It is brought to you by MotherThyme.com. It is a budget friendly recipe for fans of Chinese food. If you have ground ginger, brown sugar, salt and pepper, and a few other ingredients on hand, you can make it. Overall, this recipe earns an awesome spoonacular score of 82%. If you like this recipe, you might also like recipes such as Sweet and Sour Chicken, Sweet and Sour Chicken, and Sweet and Sour Chicken.
Servings: 6
Preparation duration: 15 minutes
Cooking duration: 20 minutes
Ingredients:
1 1/2 pounds boneless chicken breast, cubed
3 tablespoons brown sugar
1 cup carrot strips
1 tablespoon cornstarch
1 garlic clove, minced
1 cup green pepper, cut in to strips
1/2 teaspoon ground ginger
1 8oz can pineapple chunks in juice
1 cup red pepper, cut in to strips
Pinch of salt and pepper
1/4 cup soy sauce
2 tablespoons vegetable oil
3 tablespoons distilled white vinegar.jpg)
Equipment:
frying pan
Cooking instruction summary:
Heat oil in large skillet on medium-high heat. Sprinkle chicken with salt and pepper and add to skillet. Cook chicken stirring occasionally until all sides are brown and is cooked thoroughly. Add peppers, carrots and garlic and cook until slightly tender, about 5 minutes. Mix cornstarch with soy sauce. Add to skillet with pineapple with juice, vinegar, sugar and ginger. Cook for an additional 3 minutes. Serve over white rice or Coconut Rice.
Step by step:
1. Heat oil in large skillet on medium-high heat. Sprinkle chicken with salt and pepper and add to skillet. Cook chicken stirring occasionally until all sides are brown and is cooked thoroughly.
2. Add peppers, carrots and garlic and cook until slightly tender, about 5 minutes.
3. Mix cornstarch with soy sauce.
4. Add to skillet with pineapple with juice, vinegar, sugar and ginger. Cook for an additional 3 minutes.
5. Serve over white rice or Coconut Rice.
Nutrition Information:
covered percent of daily need
