Sweet and Sour Chicken

  • Level: Easy
  • Yield: 2 to 4 servings
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2 tablespoons vegetable oil

2 boneless chicken breasts, sliced into strips

Salt and pepper

1/2 cup chopped red pepper

4 teaspoons cornstarch, mixed with 4 teaspoons water

1 cup canned pineapple chunks, drained with 1/2 cup reserved juice

3 tablespoons light brown sugar

3 tablespoons rice wine vinegar

1/4 cup chicken stock

1/2 cup chopped green pepper

Cooked rice, for serving


  1. In a large non-stick skillet, heat oil over medium high heat. Season chicken strips and add to pan. Brown chicken and remove to plate. Add red and green peppers and cook for 1 minute. Stir in pineapple chunks, juice, sugar, vinegar and chicken stock and bring to a simmer. Simmer until sauce begins to reduce. Stir in cornstarch mixture and bring liquid to a simmer. Stir in chicken strips and cook for 5 minutes. Serve over rice.
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