Sweet And Sour Chicken

Hello everybody, it is John, welcome to our recipe site. Today, we're going to prepare a distinctive dish, Sweet and sour chicken. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

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Many things affect the quality of taste from Sweet and sour chicken, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Sweet and sour chicken delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Sweet and sour chicken is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Sweet and sour chicken estimated approx 40 mins.

To get started with this recipe, we must prepare a few ingredients. You can have Sweet and sour chicken using 12 ingredients and 7 steps. Here is how you can achieve that.

For the Performance Triad, please use the nutrient & serving size information provided below.
Recipe Analysis: (1 serving = 1 cup)
Per Serving: 277 calories; 21 g protein; 5 g fat, 36 g carbs (1.5 carbs: 1 protein)
Recipe = 1 servings of vegetables, 4 servings of fruit (0 vegetable per serving, 1 fruit per serving)

*This recipe is from Jennifer Beeman, Womak Army Medical Center, Fort Bragg, NC.

Ingredients and spices that need to be Take to make Sweet and sour chicken:

1. 2 tbs reduced sodium soy sauce, divided
2. 2 tbs reduced sodium soy sauce, divided
3. 1 tbs reduced sodium chicken broth
4. 1 clove garlic, minced
5. 1 lb skinless chicken breast, chopped
6. 1 red bell pepper, chopped
7. 1 can (20 oz) pineapple chunks in it’s own juice
8. 2 tbs plus ¼ cup corn starch, divided
9. 2 tbs sugar
10. 1/4 cup cider vinegar
11. 1/4 cup ketchup
12. 1 tbs olive oil

Instructions to make to make Sweet and sour chicken

1. Combine 1 tbs soy sauce, broth, salt, garlic, and ginger. Rub into chicken. Set in refrigerator
2. Meanwhile, drain pineapple and reserve juice in a measuring cup. Set pineapple aside. Add enough water to the juice to fill to 1 cup.
3. Place in a bowl and add 2 tbs cornstarch and sugar until thoroughly combined. Stir in the vinegar, ketchup and 1 tbs soy sauce. Set aside.
4. Add the remaining cornstarch to the chicken mixture, coating well. Heat oil in a large skillet. Stir fry chicken for 2-3 minutes. Add peppers. (Cook until chicken is no longer pink. Remove from pan and cover.)
5. Add the juice mixture into the pan and allow to boil and thicken
6. Reheat:
7. Stir for 2 minutes and return chicken and peppers to the pan. Add pineapple, stir, and heat through. Serve with your favorite rice

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