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Per serving
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- 1
Mix the sauce
Drain the canned pineapple, reserving the juice; set the chunks aside. Add water to the juice to make 1 cup. In a small bowl, whisk 2 tablespoons of the cornstarch with the sugar and the pineapple juice until smooth, then stir in the vinegar, ketchup, and 2 teaspoons of the soy sauce. Set aside.
- 2
Coat the chicken
Cut the chicken into 1-inch cubes. Toss with the remaining 1 tablespoon soy sauce, a pinch of salt, the garlic powder, and ginger. Sprinkle over the remaining cornstarch (about 1/3 cup) and toss until every piece is coated. Skip the marinade — the cornstarch coat is what gives you the crisp.
- 3
Sear
Heat the oil in a large skillet or wok over medium-high. Add the chicken in a single layer and cook, stirring, until browned, crisp at the edges, and no longer pink, 6 to 8 minutes. Remove to a plate and keep warm.
- 4
Finish
Stir the sauce, pour it into the hot pan, and bring to a boil. Cook, stirring, until thick and glossy, about 2 minutes. Return the chicken and reserved pineapple, toss to coat and heat through, and serve over hot rice.
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Sweet and Sour Chicken
Created by: 30MinuteMeals
Ingredients
- 3 tbsp soy sauce
- salt
- 1/2 tsp garlic powder
- 1/2 tsp ground ginger
- 1 lb chicken breast
- 20 oz pineapple chunks
- 1/2 cup cornstarch
- 2 tbsp sugar
- 1/4 cup cider vinegar
- 1/4 cup ketchup
- 2 tbsp canola oil
- 3 cup rice
Instructions
- Mix the sauceDrain the canned pineapple, reserving the juice; set the chunks aside. Add water to the juice to make 1 cup. In a small bowl, whisk 2 tablespoons of the cornstarch with the sugar and the pineapple juice until smooth, then stir in the vinegar, ketchup, and 2 teaspoons of the soy sauce. Set aside.
- Coat the chickenCut the chicken into 1-inch cubes. Toss with the remaining 1 tablespoon soy sauce, a pinch of salt, the garlic powder, and ginger. Sprinkle over the remaining cornstarch (about 1/3 cup) and toss until every piece is coated. Skip the marinade — the cornstarch coat is what gives you the crisp.
- SearHeat the oil in a large skillet or wok over medium-high. Add the chicken in a single layer and cook, stirring, until browned, crisp at the edges, and no longer pink, 6 to 8 minutes. Remove to a plate and keep warm.
- FinishStir the sauce, pour it into the hot pan, and bring to a boil. Cook, stirring, until thick and glossy, about 2 minutes. Return the chicken and reserved pineapple, toss to coat and heat through, and serve over hot rice.