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Sweet-and-Sour Stir-Fried Chicken




Source of Recipe


Unknown


List of Ingredients




6 Tbsp red wine vinegar
1 (20-ounce) can pineapple chunks in juice, drained,
6 Tbsp juice reserved
6 Tbsp sugar
3 Tbsp ketchup
1 Tbsp cornstarch
3 Tbsp vegetable oil
4 boneless, skinless chicken breasts (about 1 1/2 pounds), cut crosswise into 1/2-inch-thick slices
1 pound salad bar vegetables, cut into bite-sized pieces
3 cloves minced garlic
1 Tbsp grated fresh ginger

Recipe



Whisk vinegar, reserved pineapple juice, sugar, ketchup, and cornstarch in bowl. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat until just smoking. Add half of chicken and cook, stirring often, until no longer pink, about 3 minutes. Transfer to plate and repeat with additional 1 tablespoon oil and remaining chicken.

Add remaining oil and vegetables to now-empty skillet and cook until softened, 4 to 6 minutes. Add pineapple chunks, garlic, and ginger and cook until fragrant, about 1 minute. Add vinegar mixture and chicken along with any accumulated juices to skillet and simmer until sauce is thickened, about 2 minutes.