Sweet-And-Sour Chicken

Sweet-And-Sour Chicken Ingredients

MARINADE AND CHICKEN	1 tb Cornstarch
1 tb Soy sauce	1/4 ts Hot pepper flakes
1 tb Rice wine vinegar	2 1/2 ts Canola oil
1 tb Cornstarch	1 Red bell pepper; cut into
3/4 lb Boneless skinless chicken	1 Yellow bell pepper; cut into
STIRFRY	1 1/2 ts Minced garlic
1/2 c Water	1 1/2 ts Minced fresh gingerroot
1/3 c Rice wine vinegar	2 c Fresh pineapple; 1" chunks
1/3 c Honey	1/2 c Sliced scallions; for
1 tb Soy sauce	Jasmine rice

Instructions for Sweet-And-Sour Chicken

1. Marinade and chicken: In large plastic food storage bag, mix soy sauce, vinegar and cornstarch. Add chicken; seal bag. Refrigerate 30 minutes. 2. Stir-Fry: In small bowl, combine water, vinegar, honey, soy sauce, cornstarch and red pepper flakes. 3. In large nonstick skillet, heat 2 tsp oil over medium-high heat. Drain marinade from chicken in large sieve; discard. Add chicken to skillet; saute 5 minutes until browned and just cooked through; remove to bowl. 4. In same skillet, heat remaining oil. Add peppers stir-fry 4 minutes, until lightly charred and crisp-tender; add to chicken. Add garlic and ginger to skillet; stir-fry 30 seconds. Stir vinegar mixture; add to skillet. Boil 1 minute. Return chicken to skillet with pineapple and scallions; heat through. Serve with rice, if desired. McCalls Magazine October 1998 p. 150 Article titled: "Honey Bunch" Recipes by Gina Noonan and Frank P. Melodia Recipe by: McCalls Magazine October 1998 p. 150 Posted to JEWISH-FOOD digest by Linda Shapiro on Sep 22, 1998, converted by MM_Buster v2.0l.

Main Ingredient: ChickenCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Canola Oil	Chicken	Cornstarch	Garlic
Ginger	Honey	Marinade	Pineapple
Red Bell Pepper	Rice	Scallion	Soy Sauce
Yellow Bell Pepper

Main dishes Corn Soy Sauce Chicken Apple Bell pepper Garlic Rice Rice Wine Scallion Wine Ginger Dinner

for flavor and categorization

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