1 1/2 pounds boneless, skinless chicken breasts, cut into 1/2-inch strips Read more at http-//www.mr
1 clove garlic, minced
2 tablespoons ketchup
2 tablespoons honey
2 tablespoons white vinegar
1 (20-ounce) can pineapple chunks in juice, undrained
2 large red bell peppers, cut into thin strips
3 tablespoons soy sauce
2 tablespoons cornstarch
6 scallions, cut into 1-inch pieces
Instructions
Preheat a stovetop wok or large skillet over medium-
high heat or an electric wok to 400 degrees F. Heat
oil until hot but not smoking. Add chicken and garlic
and cook 4 to 5 minutes, or until no pink remains in
the chicken, stirring occasionally.
Add ketchup, honey, vinegar, pineapple and its juice,
and red peppers; cook 5 to 7 minutes, or until sauce
begins to boil.
Meanwhile, in a small bowl, combine soy sauce and
cornstarch; whisk well.
When ketchup mixture is bubbling, add soy sauce
mixture; cook 2 to 3 more minutes, or until heated
through and sauce has thickened. Add scallions and toss
until well coated.
Serving
Suggestions
We used leftover pork tenderloin in place of chicken. You could also use shrimp
Originally Submitted
3/14/2015
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