This tastes a bit like a lighter version of sweet and sour chicken with a bit of extra tanginess. It only takes about 30 minutes from start to finish.
- 2 lbs chicken breasts, cut into 1-inch chunks
- 1 egg, well beaten
- 1/4 c. cornstarch (or more, if needed)
- 3 T oil
- 8 oz can pineapple chunks
- 1/3 c. sugar
- 1/3 c. vinegar or rice wine vinegar
- 2 T cornstarch
- 2 T water
- 2 T soy sauce
- 3/4 c. carrots in bite-size chunks
- 1/2 c. diced green pepper
- 1/2 c. toasted sliced almonds
Dip chicken pieces in egg, then in 1/4 c. cornstarch. Fry in oil until no longer pink in the center. Remove the chicken from the pan.
Drain the liquid from the pineapple into a measuring cup and add enough water to make 1 c. liquid. Add this to the skillet with sugar, vinegar and soy sauce. Simmer until sugar is dissolved. Add carrots, and green pepper. Cook 3-4 minutes or until carrots are crisp-tender.
In a separate bowl, mix cornstarch and water until smooth. Add to the skillet and mix thoroughly, simmering until thick. Add chicken, pineapple chunks and almonds. Heat through and serve over rice.
This recipe is linked up at www.littlehouseliving.com.
Tagged: main dishes