This sweet and sour chicken stir-fry features carrot, bell peppers, and ginger, adding color and flavor to this pineapple and soy-vinegar favorite.
Preparation Time
10 mins
Cooking Time
10 mins
Total Time
20 mins
Calories
259 Calories
Recipe Instructions
Step 1
Heat oil in a large skillet over medium-high heat. Cook and stir chicken in hot oil until browned. Add carrot, bell peppers, and garlic; stir-fry for 1 to 2 minutes.
Step 2
Mix together soy sauce and cornstarch in a small bowl until well combined, then pour into the skillet. Stir in pineapple with juice, vinegar, brown sugar, and ginger. Bring to a full boil and cook until sauce is thickened.
Ingredients
1 tablespoon brown sugar
1 tablespoon cornstarch
2 tablespoons vegetable oil
1 clove garlic, minced
1 tablespoon vinegar
1 (8 ounce) can pineapple chunks, juice reserved
1 pound skinless, boneless chicken breast meat - cubed