Thursday, April 1, 2010

Sweet and Sour Chicken

This was a delicious dinner. I believe this dish is usually tinted red when you buy it at a restaurant. I am thinking it's probably not a natural red. This version is not red, so you may be surprised at how it looks, but it tastes like it's straight from your favorite chinese restaurant. Also, the chicken is not breaded which makes it even more healthy. Yum! I served it with brown rice and broccoli and mango pina colada smoothies (it was family night and I wanted to make it special).

3 boneless skinless chicken breasts, diced into bite sized pieces
2 Tbsp vegetable oil
3/4 cup sliced red & green bell peppers (leave out for stage one FG)
1/2-3/4 cup sliced onions (according to how much your family likes them)
1 cup carrot strips (just strip the carrot with the peeler)
1-2 cloves garlic, minced (I used 2)
1 Tbsp cornstarch (or arrowroot or potato starch)
1/4 cup soy sauce
1 1/2 cups diced pineapple (I used fresh b/c it was on sale, but you can use canned in juice)
1 cup pineapple juice (my fresh pineapple wasn't packed in juice, but I always have pineapple juice because we drink it. If you use canned pineapple, just use the juice from the can)
1 Tbsp white vinegar
1 Tbsp brown sugar
1/2 tsp ground ginger

1. Brown chicken in oil in a skillet. Add bell pepper, onion, garlic & carrot strips and stir fry for 2 minutes.

2. In a small bowl, combine soy sauce and cornstarch. Once it is combined, add to skillet.

3. Add pineapple chunks, juice, vinegar, brown sugar and ginger. Heat and stir until well combined and boiling.

4. Serve it up!

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