Wednesday, June 24, 2009

Sweet and Sour Chicken

I haven't tried this recipe yet, but I am going to! It is easy and looks yummy! I saw it on Studio 5 on KSL the other day. A gal from the USU extension in SLC was on the show to make it. They hold a free menu planning class during the summer if anyone is interested. They help you learn to plan a menu, cook healthy, and shop wisely. I am signed up for the July 15th class, and there is another one in August. Click here to get the info on it :)


* 1 can (15 - 20 oz) pineapple chunks
* 1 cup water
* ¼ cup vinegar
* 1/3 cup brown sugar
* ¼ tsp. ginger
* 2 Tbsp. soy sauce
* 2 Tbsp. cornstarch
* 2 boneless, skinless, chicken breasts cut into thin strips
* 1 green pepper, cut into thin strips
* 2 carrots, thinly sliced
* 2 stalks celery, thinly sliced
* 1 onion, chopped
* Salt and pepper to taste


Drain the pineapple juice into a bowl and reserve the pineapple chunks. Add water, vinegar, brown sugar, ginger and cornstarch to the juice and mix well. Coat a large skillet with cooking spray. Sauté the chicken over medium-high heat until all juices run clear. Add the onion, green pepper, celery and carrots; then sauté until tender. Add the pineapple juice mixture and stir while the sauce thickens. Mix in the pineapple chunks. Season with salt and pepper if desired. Serve over hot rice.

Makes 6 to 8 servings

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