Prep Time: 20 minutes
Cook Time: 30 minutes
Make: 6 cups
Ingredients
- 1 can (8 ounces) unsweetened pineapple chunks
- 1 pound skinless, boneless chicken breast, cut into 1-inch pieces
- 1 cup low-sodium chicken broth (see Notes)
- ¼ cup rice wine vinegar
- ¼ cup packed brown sugar
- 2 Tablespoons low-sodium soy sauce
- 1 clove garlic, minced, or 1/4 teaspoon garlic powder
- 1 cup sliced celery
- 1 medium onion, cut in eighths
- 1 green bell pepper, sliced into strips
- 1 large carrot, sliced diagonally 1/4″ thick
- 3 Tablespoons cornstarch
- ¼ cup cold water
Directions
- Wash hands with soap and water.
- Drain pineapple and reserve juice.
- Place chicken in a large skillet on low heat (250 degrees F in an electric skillet).
- Add reserved pineapple juice, chicken broth, vinegar, brown sugar, soy sauce and garlic. Cover and simmer for 10 minutes or until chicken is no longer pink when cut.
- Add vegetables and pineapple. Cook until vegetables are crisp-tender, about 5 minutes.
- In a small bowl, combine cornstarch with water and stir until smooth. Slowly pour into hot mixture, stirring constantly until thickened, about 1 minute.
- Refrigerate leftovers within 2 hours.
Notes
- Serve over cooked rice or pasta.
- Broth can be homemade, canned or made using bouillon. For each cup of broth use 1 cup very hot water and 1 teaspoon or 1 cube bouillon.
Photo & Recipe Source: https://foodhero.org/recipes/sweet-and-sour-chicken