Cut the chicken into bite sized pieces. Mix together the pineapple
juice, rice vinegar, black rice vinegar, and soy sauce and set aside.
Cut the bell pepper into bite sized chunks.
Add oil to the preheated wok or skillet. When oil is hot, add the
chicken. stir fry until browned and nearly cooked through and then
move it to a plate. Add the the pineapple juice mixture to the
skillet and bring to a boil. Stir in the sugar, stirring to dissolve.
Add the bell pepper chunks and pineapple chunks. Bring back to a
boil and add cornstarch mixture, stirring quickly to thicken. Put
the chicken pieces back into the skillet and stir to combine with the
sauce. Serve over brown rice.
Originally Submitted
8/12/2010
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