Sweet & Sour Chicken Stir Fry
24 oz. or 4- 6 ounce chicken breast cut into 2 in cubes
3 carrots chopped
1 bell pepper chopped
1 onion chopped
2 stalks celery chopped
1 small can pineapple tidbits, drain and reserve juice
1/4 cup pineapple juice
2 T. garlic minced
1 T. chopped fresh ginger
4 T. brown sugar
2 T. ketchup
3 T. soy sauce
1/3 cup rice wine vinegar
3 tsp. corn starch
pepper to taste
Step 1:Prepare vegetables by peeling and slicing the carrot, chop celery, cut pepper and onion into 1 inch pieces or chunks.
Step 2:Drain the pineapple from the can reserving 1/4 cup of the pineapple juice.
Step 3:In a separate bowl, whisk together the pineapple juice, minced garlic, chopped ginger, brown sugar, ketchup, soy sauce, rice wine vinegar, and corn starch, ensuring the corn starch is dissolved.
Step 4: Cube chicken and stir fry in large skillet on high heat or wok with 2 tablespoons of oil until no longer pink. When done put in another bowl and set aside.
Step 5: Add the remaining tablespoon of oil and put in the sliced carrots, celery, pepper and onion. Cover the wok or fry-pan with a lid. Check every couple minutes and stir to ensure the vegetables do not stick to the bottom of the pan. If needed, add the optional 2 tbsp of water which will help steam the veggies and keep them from burning.
Step 6: Once the carrots and celery start to soften, lower the heat and add the pineapple chunks and cooked chicken.
Step 7: Pour the sauce into the fry-pan and stir it gently through the chicken and veggies. Cook for about 5 minutes or until the sauce is thickened.
Serve on cooked rice.