Lighter Sweet And Sour Chicken
Little Spice Jar Food Blog
Little Spice Jar Food Blog
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  • 5-6 servings Ingredients
  • 1½ pounds boneless, skinless chicken cut into 1 inch cubes ½ cup cornstarch ¾ teaspoon salt 3 tablespoons oil 1 red bell pepper. cubed 1 green bell pepper, cubed 1 carrot, sliced into ¼ inch rounds 1 small white onion, cubed and separated 1 (22 ounce) can pineapple chunks, drained* sweet and sour sauce: ½ cup ketchup ½ cup granulated sugar 7 tablespoons apple cider vinegar ¼ cup orange juice* 1½ teaspoon garlic powder 2 tablespoons low sodium soy sauce ½ teaspoon red pepper flakes 1 tablespoon cornstarch Instructions First prepare the sauce. Add the ketchup, sugar, apple cider vinegar, orange juice, garlic powder, soy sauce, and red pepper flakes to a medium saucepan over medium high heat, bring the sauce to a boil. Mix the cornstarch and 1 tablespoon of water in a small bowl, add to the saucepan and stir until thickened, reduce the heat to low and allow the sauce to cook for 4 minutes. Remove from stove. Add the cornstarch and salt to a Ziploc bag. Zip and shake to combine the two. Add the chicken pieces, seal and continue to shake until the chicken is coated. Drizzle the oil in a large skillet over medium high heat. Add the coated chicken using a pair of tongs. Discard any remaining cornstarch. Sauté over medium heat for about 4-5 minutes. Add the carrots, pepper, and onions. Continue to sauté for another 1-2 minutes until the chicken is cooked through. Add in the pineapple chunks along with the sauce. Stir to coat well. Serve warm with cooked white or brown rice. Marzia's Notes If you do not have orange juice, you can substitute the syrup from the canned pineapple or apple juice. 3.2.2885



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