Sweet And Sour Chicken

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 20 ounces canned pineapple chunks or 20 ounces fresh pineapple, cut into chunks
• 2 tablespoons oil
• 1 garlic clove
• 1 3/4 lbs chicken breasts, boned and skinless
• 1 medium onion
• 1 medium green pepper
• 4 teaspoons cornstarch
• 1/4 cup sugar
• 1/4 cup red wine vinegar
• 1/4 cup chicken broth
• 2 tablespoons ketchup
• 1 tablespoon soy sauce
• 1 tablespoon dry sherry or 1 tablespoon wine
• 1/2 teaspoon ground ginger
• 2 tablespoons fresh cilantro, minced
• 1/4 teaspoon salt
• 1/4 teaspoon crushed red pepper flakes

Recipe

• 1 cut chicken breasts into thin strips. cut onions, ideally with one cut through the equator followed by sectioning each onion half into 6 or 8 wedges so you end up with lots of nice sized onion pieces to hold the sauce. cut the pepper into strips. stir together all the sauce ingredients (cornstarch, sugar, vinegar, broth, ketchup, soy sauce, sherry, ginger, cilantro, salt and pepper).
• 2 add 1 tbs oil to a hot wok over high heat. add the garlic and chicken and stir fry it until it's no longer pink inside. remove and set aside.
• 3 pour remaining oil into wok. when it is hot add the onion and pepper together. stir-fry until tender-crisp to bite -- don't overcook this.
• 4 return the chicken to the wok. move the chicken and vegetables out from the center of the wok and pour the stirred sauce mixture into the open space in the middle. stir, leaving it in the middle like that until it gets bubbly and thick. (or you can remove everything from the wok and thicken the sauce quickly by itself before adding everything back).
• 5 add the pineapple and mix everything together.