Tuesday, June 15, 2010

Sweet & Sour Chicken Stir Fry

vegetable oil
2 chicken breasts--cubed
salt & pepper
green bell pepper--large dice
sweet onion--large dice
caned pinapple chunks--drained
1/2 cup reserved pineapple juice
3 Tbsp. brown sugar
3 Tbsp. rice wine vinegar
2 Tbsp. ketchup
1/2 tsp. crushed red pepper
1/8 tsp. fresh ginger, grated
4 tsp. cornstarch

Heat oil in a wok over medium heat. Stir fry chicken seasoned with salt and pepper until brown, and remove from pan. Add a touch more oil and cook peppers and onions until soft. Add pineapple chunks and cook for a minute or so. Meanwhile, combine remaining ingredients for sauce. Add cooked chicken and sauce to wok, and cook until bubbly and thickened. Top with green onions and serve over steamed rice

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