This is a great comforting version of Chinese sweet and sour chicken.. I fried the chicken pieces to get a nice crust, sautee lots of veggies and bring it together with a tangy rich sweet and sour sauce. Enjoy.
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Chinese Sweet and Sour Chicken Stir Fry Recipe
INGREDIENTS:
1 pound cubed boneless chicken breasts or thighs
1 Tbsp. light soy sauce
1/8th tsp. white pepper
1 Tbsp. cornstarch
*Mix above thoroughly
Add 3-4 Tbsp. flour to coat thoroughly
Heat pan with oil to 350 degrees. Fry for 4-5 minutes flipping occasionally
or until golden crust is formed. Fry in 2-3 batches and be careful not
to over crowd the pan. Remove chicken from pan and drain on paper towel or
wire rack.
SAUCE:
1/2 cup water
1/3 cup pineapple juice (can with chunk pineapple)
2 Tbsp. light soy sauce
3 Tbsp. ketchup
1/4 cup brown sugar – you can make sweeter if you wish
3 Tbsp. white vinegar
2 tsp. cornstarch
1/4 tsp. five spice powder – optional but I like it.
*Mix above ingredients thoroughly.
Remember to give one last stir before pouring into pan.
Additional ingredients:
1 cup diced onions
1 cup diced bell peppers
1 pound quartered button mushrooms
4 large cloves minced garlic
1/2 to 1 cup chunk pineapple (same can with pineapple juice)
oil
In skillet or wok on medium heat add oil, minced garlic and diced onions.
Cook and stir for one minute.
Turn heat up to med high and add diced bell peppers.
Cook and stir for 2 minutes.
Add mushrooms, cook and stir for 4-5 minutes.
Add pineapple chunks and pour sauce over top.
Turn heat up to high to bring to simmer.
Cook and stir for 1-2 minutes or until sauce thickens.
Add chicken back into pan.
Cook and stir until all is coated with sauce.
Serve immediately.
Enjoy.
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