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Sweet and Sour Chicken

This Sweet and Sour Chicken is a flavorful, balanced meal that comes together in just 30 minutes. Tender chicken simmers with pineapple and fresh vegetables in a tangy, homemade sauce made from pantry staples.

30 min

Prep Time

30 min

Total Time

30 min

Servings

4

Ingredients

Pantry

  • 1 can Pineapple

  • 1 15-oz can Broth

  • 2 tbs White Wine Vinegar

  • ¼ cup Brown Sugar

  • 1 tbs Soy Sauce (or coconut aminos)

  • 2 tbs Cornstarch

  • 2 cups White Rice

  • 1 Onion

Fridge and Freezer

  • 1 lb Chicken tenders, thawed

  • 1 tbs minced Garlic

  • 1 stalk Celery

  • 1 Bell Pepper

  • 1 Carrot

Directions

  1. Wash hands with soap and water. Wash the vegetables. Peel and chop the carrot and onion, chop the celery, and seed and chop the bell pepper.

  2. Cook the rice using a rice cooker or the video.

  3. In a small bowl, make the sauce by combining the soy sauce (or coconut aminos for gluten free), white wine vinegar, garlic, broth, and brown sugar.

  4. Heat a little oil in a large skillet over medium-high heat. Add the chicken, and season with salt and pepper. Open the can of pineapple and drain the juice into the skillet, reserving the pineapple chunks. Add the sauce, cover and simmer until chicken is cooked through.

  5. Add the vegetables and pineapple and cook for an additional 5 minutes, until heated through.

  6. In a small bowl, whisk together the cornstarch and ¼ cup water until smooth. Add to the skillet and stir until the sauce is thickened.

  7. Serve the chicken and sauce over rice. Makes 4 servings. Refrigerate leftovers within 2 hours.

*Make this recipe gluten-free and soy free by replacing the soy sauce with coconut aminos.

<ul><li>*The USDA recommends cooking chicken to an internal temperature of 165 degrees.</li><li>See how to chop onion here: https://www.youtube.com/watch?v=Z2D7Gif_4tU</li><li>See how to chop bell pepper here: https://www.youtube.com/watch?v=dHQkw3AvpKY</li></ul>

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