Sweet and Sour Chicken

Finally a sweet and sour chicken recipe that is faster and healthier than Chinese take-out! 🙂 Stir-fried chicken with pineapple, red bell peppers, onions and candied ginger in a sweet and sour sauce. Many sweet and sour chicken recipes are deep fried and although I do enjoy the occasional deep fried food, I love this healthier option for my favorite Chinese dish. Serve over long-grain white rice with Egg Rolls and crab rangoon as an appetizer.

Sweet and Sour Chicken

Servings: 0

4.50 from 2 votes

Review Recipe

Ingredients 

• 1 tablespoon olive oil
• 1 tablespoon garlic, minced
• 1 teaspoon candied ginger, minced
• 1/2 teaspoon crushed red pepper
• 1 1/2 pounds skinless, boneless chicken breast, cut into 1/2-inch pieces
• 3/4 cup chopped onion
• 1/2 cup chopped celery
• 1/2 cup chopped red bell pepper
• 1 15 1/4-ounce can pineapple chunks in juice, undrained
• 1/3 cup reduced-sodium soy sauce
• 2 tablespoons dry sherry
• 1 1/2 tablespoons cornstarch
• 2 teaspoons brown sugar
• 1/4 cup dry-roasted chopped cashews

Follow Sweet Pea's Kitchen

Want to save this recipe? Enter your email below and we'll send the recipe straight to your inbox!

Email(Required)

Comments

This field is for validation purposes and should be left unchanged.

Δ

NOTE: By saving this recipe, you agree to join our weekly recipes newsletter.

Instructions

• In a large nonstick skillet, heat oil over medium-high heat. Add garlic, ginger, red pepper, and chicken and sauté 5 minutes or until chicken is no longer pink. Remove from pan; set aside.
• Add onion, celery, and bell pepper to pan, and sauté 4 minutes or until crisp-tender.
• Drain pineapple, reserving 1/2 cup juice. Add 1 cup pineapple chunks to pan; cook 30 seconds. Reserve remaining pineapple for garnish. In a two cup measuring cup, whisk together the reserved 1/2 cup juice, soy sauce, sherry, cornstarch, and sugar until smooth.
• Return chicken mixture to pan. Stir in juice mixture; bring to boil. Cook 1 minute. Remove from heat and sprinkle with cashews.

Author: Laura

Source: adapted from Cooking Light, April 2007