Sweet and Sour Chicken Stir Fry

Winner, Winner, Chicken Dinner!  This was dang good.

The recipe might seem long, but it was SO EASY to throw together, especially if you chop up the vegetables and other ingredients the night before and have them ready to go.  I usually have the majority of the ingredients on hand, so it makes it pretty budget friendly too.

Don't be scared of the fresh ginger.  If you have never used it, now is your time.  You can find the funny looking ingredient in the produce section at your local grocery store and it is pretty cheap.  All you have to do is peel it and then chop up a little bit.  Put the extra in a zip-lock bag and pop it in the freezer until next time.

This recipe is definitely going into my easy weeknight dinners collection.    

Sweet and Sour Chicken Stir Fry

adapted from: Our Best Bites
(Printable Recipe) or (Printable with Picture)

1 Tbl. cornstarch

1/4 c. cold water

1 (8 oz.) can pineapple chunks, 

    drained and juices reserved

3 Tbl. ketchup

1 Tbl. soy sauce

2 Tbl. brown sugar

1 tsp. rice wine vinegar
3-4 tsp. vegetable oil, divided

1 Lb. boneless, skinless chicken

    breasts, cut into 1'' cubes

1/2 tsp. kosher salt

1/4 tsp. black pepper

2 garlic cloves, minced

1 Tbl. minced fresh ginger

3 c. broccoli florets

1 med. bell pepper, stemmed, seeded

    and cut into 1/2'' squares

hot cooked white or brown rice

Start cooking your rice so it will be ready.  Combine cornstarch and water in a medium-sized bowl and stir to dissolve.  Add the reserved pineapple juice, ketchup, soy sauce, brown sugar and vinegar to the bowl and stir to combine.    

Heat 2-3 teaspoons of the oil in a wok or large nonstick skillet over medium-high heat.  Add the chicken, salt, pepper, garlic and ginger.  Stir-fry until the chicken is cooked and no longer pink, 3-4 minutes.  Remove chicken from pan and cover to keep warm.

Add the remaining 1-2 teaspoons oil to the pan and add the broccoli and bell pepper.  Stir-fry over medium-high heat until the vegetables are crisp-tender and the broccoli is bright green, 3-5 minutes.  

Return the chicken to the pan and add the pineapple chunks and sauce mixture.  Bring to a simmer and cook until everything is heated through and the sauce has thickened, 1-2 minutes.  Season with additional salt and pepper, to taste.  Serve over hot cooked rice.  If desired, top with sesame seeds and chopped fresh cilantro or parsley.  Serves 4.

Jenn's Notes: I cooked the chicken, garlic, ginger and bell pepper together at the same time.  I steamed the broccoli instead of stir-frying it.  Then, I combined everything and continued as directed.  I did not add the pineapple chunks.  I served over brown rice and it was delicious.