Ingredients for Sweet And Sour Stir Fried Chicken
- 1 tablespoon vegetable oil
- Chicken Thigh Fillets
- Pineapple Chunks
- Light Soy Sauce
- Tomato Ketchup
- Brown Sugar
- Apple Cider Vinegar
- 1 tablespoon lemon juice
- Fresh Ginger
- 2 tablespoons cornstarch
- ¼ cup cold water
- 1 cup chopped red bell pepper
- 1 cup chopped celery
- 2 chopped green onions
- ½ cup mandarin orange segments
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How to Make Sweet And Sour Stir Fried Chicken
- Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat.
- Add 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces. Stir-fry for 5-7 minutes, until lightly browned and cooked through.
- Remove chicken from wok and set aside on a plate lined with paper towels to drain excess oil.
- Drain 1 (20 ounce) can of pineapple chunks, reserving ½ cup of the juice.
- Remove excess oil from the wok, leaving about 1 tablespoon.
- In a small bowl, whisk together 2 tablespoons of cornstarch and ¼ cup of cold water until smooth.
- Add the reserved pineapple juice, ¼ cup tomato ketchup, 2 tablespoons soy sauce, 2 tablespoons granulated sugar, 2 tablespoons white vinegar, 1 tablespoon lemon juice, and 1 tablespoon grated fresh ginger to the wok. Bring to a simmer.
- Add the drained pineapple chunks, 1 cup chopped red bell pepper, and 1 cup chopped celery. Stir-fry for 1 minute.
- Add the cooked chicken, 2 chopped green onions, and ½ cup mandarin orange segments. Stir until heated through (about 1-2 minutes).
- Serve immediately over basmati rice cooked with ¼ teaspoon of turmeric.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
92g
Fat
14g
Carbs
9g
