Stir-fried sweet and sour chicken
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Whole chicken breast; skinned; split & boned | |
| 1 | small | Sweet red or green pepper |
| 1 | can | (8 1/4 oz) pineapple chunks |
| 2 | teaspoons | Cornstarch |
| 2 | tablespoons | Soy sauce |
| 2 | tablespoons | Dry sherry |
| 1 | tablespoon | Honey |
| 1 | tablespoon | Vinegar |
| 1 | dash | Pepper |
| 1 | tablespoon | Oil |
Directions
By: Better Homes & Gardens Meals for One or Two Cut chicken into 1-inch pieces. Cut red or green pepper into ¾-inch squares. Drain pineapple, reserving juice; set pineapple aside. In small bowl blend reserved pineapple juice and cornstarch; stir in soy sauce, sherry, honey, vinegar, and pepper. Set mixture aside.
Preheat a large skillet or wok over high heat; add cooking oil. Add red or green pepper; cook and stir 2 minutes. Remove from skillet. (Add more oil, if necessary.) Add chicken; cook and stir until thickened and bubbly. Add red or green pepper and pineapple; cover and cook 1 minute. Serve over hot cooked rice.
Adaptable for one. Yield: 2 Prep Time: :30
Posted to TNT Recipes Digest by "Sherry Harris" <sharris@...> on Mar 18, 1998