I love stir fry, but eating the same recipe can get old really fast. This sweet and sour skillet recipe is an easy way to mix up a classic dish. From start to finish it is fast and easy. The longest part of it is the prep of the chicken and vegetables. I served this over a cup of cooked brown rice and loved it. The chicken/vegetable mixture seems like a lot (in quantity) but once you taste the flavor you’ll be happy the portion size is so big. If you’re watching your sugar intake, feel free omit the added tablespoons of sugar. Enjoy!
Serves: 2 | Serving Size: 1/2 of chicken mixture
Ingredients:
- 3 tablespoons red wine vinegar
- 3 tablespoons orange juice
- 3 tablespoons sugar
- 1 1/2 tablespoons ketchup
- 1 tablespoon soy sauce
- 2 teaspoons corn starch
- 12 ounces boneless, skinless, chicken breast – cut into bite sized pieces
- 2 teaspoons toasted sesame oil
- 2 garlic cloves – minced
- 2 teaspoons fresh grated ginger
- 1 red onion, sliced 1/2 inch thick
- 2 bell peppers of your choice
- 3/4 cup water
- 5oz snow peas, strings removed
- 1 cup pineapple – cut into bite sized pieces
- 2 scallions sliced thin
- 2 cups cooked brown rice
Directions:
- Whisk vinegar, orange juice, sugar, ketchup, soy sauce and corn starch together in small bowl. Measure one tablespoon sauce into gallon zip lock bag, add chicken and one teaspoon toasted sesame oil – shake to combine. Place marinated chicken in fridge for up to 30 minutes.
- In a separate bowl, combine garlic, ginger and remaining one teaspoon of oil and set aside.
- Cook onion, peppers and water in a 12-inch nonstick covered skillet over high heat until water is boiling and vegetables are softened – about 5 minutes. Stir in snow peas and cook uncovered until water has evaporated and vegetables are a crisp & tender – transfer to a bowl and set aside.
- Return now-empty skillet to high heat. Add chicken and cook until browned on all sides – about 6 minutes. Push chicken to the sides of skillet, add garlic mixture to center and cook until fragrant – about 30 seconds. Stir garlic mixture into chicken.
- Stir in pineapple and cooked vegetables mixture to skillet. Whisk sauce to recombine, then add to skillet. Cook, stirring constantly until sauce is thickened.
- Serve over rice, sprinkle with scallions and enjoy!
Nutrition Information: (rice not included)
Per serving: Calories: 476; Total Fat: 8g; Cholesterol: 98mg; Sodium: 693mg; Total Carbohydrates: 55g; Dietary Fiber: 6g; Sugars: 40g; Protein: 45g
Nutrition Bonus: Potassium: 797mg; Vitamin A: 138%; Vitamin C: 166%; Calcium: 21%; Iron: 19%
Adopted from: America’s Test Kitchen (2014). “Sweet and Sour Chicken with Pineapple and Red Onion.” The Complete Cooking for Two Cookbook. Boston: America’s Test Kitchen, 2014. 119. Print.
