Sweet And Sour Chicken

Total Time: 22 mins Preparation Time: 5 mins Cook Time: 17 mins

Ingredients

• Servings: 4
• 1 (8 ounce) can pineapple chunks
• 2 tablespoons light brown sugar
• 2 tablespoons tomato ketchup
• 2 tablespoons wine vinegar
• 2 teaspoons soy sauce
• 1/4 teaspoon salt
• 1 tablespoon cornstarch, divided
• 1 tablespoon all-purpose flour
• 4 boneless skinless chicken breast halves
• 2 teaspoons canola oil, divided
• 1 medium carrot, thinly sliced
• 1 red onion, chopped
• 1 medium red bell pepper, chopped

Recipe

• 1 open canned pineapple and reserve 1/2 cup juice.
• 2 in a medium non-metallic bowl, combine brown sugar, ketchup, vinegar, reserved pineapple juice, soy sauce, salt and 2 teaspoons of the cornstarch. whisk until dissolved and set aside.
• 3 in resealable plastic bag, combine flour and remaining cornstarch.
• 4 add chicken to flour mixture; seal bag and shake to coat.
• 5 transfer chicken to cutting board and lightly spray both sides with cooking spray.
• 6 in large skillet over medium-high temperature, heat 1 teaspoon canola oil; swirl to coat the bottom of skillet.
• 7 cook chicken on one side for 4 minutes or until golden on the bottom.
• 8 turn chicken and pour in remaining oil, spreading as much as possible.
• 9 cook another 4 minutes until golden and chicken is no longer pink in the center.
• 10 transfer to a plate and cover to keep warm.
• 11 to the same skillet, add carrots, onion and red bell pepper. cook on medium high heat, stirring occasionally, for 2 or 3 minutes or until tender-crisp.
• 12 make a well in center of vegetables.
• 13 pour pineapple juice mixture into the well; cook 1 or 2 minutes stirring the juice mixture occasionally until thickened.
• 14 add pineapple chunks; stir vegetables and pineapple chunks into the sauce.
• 15 add chicken and cook 2 or 3 minutes more, stirring occasionally, until heated through.
• 16 serve and enjoy!