We really enjoyed this dinner. I was afraid of the pineapple, because while pineapple is my bff, I only like it in the raw fruit form, not cooked into a meal. But, I ended up really liking the addition of pineapple! As an added bonus, all the veggies made me think I was eating something healthy! I even got my husband to try (and like!) brown rice because I forgot to cook him white rice (oops). Score one for me! I just realized some sugar snap peas would be another great addition to this meal. Next time....
Sweet and Sour Chicken Stir-Fry
Adapted from Everyday Food
Martha says it serves four... but I think it's more like 3.
- 1 can (8 ounces) pineapple chunks in juice, drained (juice reserved)
- 2 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- Coarse salt and ground pepper
- 2 tablespoons vegetable oil
- 1 pound b/s chicken breast, sliced into strips
- 6 scallions, white and green parts separated, cut into 1-inch lengths**
- 1.5 cups chopped broccoli
- 1 large carrot, julienne
- 1/4 of a large white onion, diced
- 1 large celery stalk, sliced thinly
- Cooked rice, for serving
In a large nonstick skillet, heat 1 tablespoon oil over medium-high. Cook chicken until opaque on both sides, about 2 minutes per side; transfer to a plate.
To skillet, add broccoli, carrot, onion, and celery; season with salt and pepper. Cook, stirring, until vegetables are crisp-tender, 6 to 8 minutes. (Or,
Add chicken (along with any juices) and pineapple chunks. Whisk sauce; add to skillet. Bring to a simmer; cook, stirring, until sauce thickens, 2 to 4 minutes. Stir in scallions, and serve with rice.
**I buy a bunch of scallions, then chop and store them in ~1/3 cup portions wrapped in saran wrap and in a freezer bag. I grabbed two portions for this recipe.