Sweet and Sour Chicken Stir-Fry
Description
This sweet and sour chicken stir-fry with pineapple chunks, brown sugar, soy sauce, and vinegar gets added color and flavor from carrots and peppers.
Ingredients
•
2 tablespoons vegetable oil
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1 pound skinless, boneless chicken breast meat - cubed
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1 cup carrot strips
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1/2 cup sliced green bell pepper
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1/2 cup sliced red bell pepper
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1 clove garlic, minced
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1/4 cup low sodium soy sauce
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1 tablespoon cornstarch
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1 (8 ounce) can pineapple chunks, juice reserved
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1 tablespoon vinegar
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1 tablespoon brown sugar
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1/2 teaspoon ground ginger
Directions
1
Heat oil in a wok or large skillet over medium-high heat. Add chicken and stir-fry in hot oil until browned. Add carrots, bell peppers, and garlic; cook and stir for 1 to 2 minutes.
2
Mix soy sauce and cornstarch together in a small bowl until well combined; pour mixture into the wok or skillet. Stir in pineapple with juice, vinegar, brown sugar, and ginger. Bring to a full boil and cook until vegetables are tender and sauce is thickened.