This sweet and sour chicken stir-fry recipe is a version of the Asian-style favorite that includes carrots, bell pepper, garlic, and pineapple. The requisite soy sauce and vinegar add the sour to the sweet!
Ingredients
- 2 tablespoons vegetable oil
- 1 pound skinless , boneless chicken breast meat - cubed
- 1 cup carrot strips
- 0.5 cups sliced green bell pepper
- 0.5 cups sliced red bell pepper
- 1 clove garlic , minced
- 0.25 cups low sodium soy sauce
- 1 tablespoon cornstarch
- 1 , 8 ounce
- 1 tablespoon vinegar
- 1 tablespoon brown sugar
- 0.5 teaspoons ground ginger
Instructions
-
1
Heat oil in a wok or large skillet over medium-high heat. Add chicken and stir-fry in hot oil until browned. Add carrots, bell peppers, and garlic; cook and stir for 1 to 2 minutes.
-
2
Mix soy sauce and cornstarch together in a small bowl until well combined; pour mixture into the wok or skillet. Stir in pineapple with juice, vinegar, brown sugar, and ginger. Bring to a full boil and cook until vegetables are tender and sauce is thickened.
Nutrition Facts
Per serving
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