Description
This sweet and sour chicken is better than any Asian take out. And super easy to make.
Ingredients
2 whole boneless, skinless chicken breasts
1/2 c. cornstarch
1–1/2 tsp salt
little pepper
1/3 c. canola oil
1 – 15 oz can pineapple chunks
2 Tbsp soy sauce
1/2 c. white vinegar
3/4 c. white sugar
2 Tbsp cornstarch
1/2 tsp ground ginger
1 green pepper, sliced
8–10 red Maraschino cherries
Instructions
Cut boneless chicken into large chunks. Heat 1/3 c. oil in large frying on medium high heat. In a separate bowl, add 1/2 c. cornstarch, 1-1/2 tsp salt and a little pepper; coat chicken with mixture. Fry chicken until golden brown.
Drain juice from can of pineapple in a saucepan. To pineapple juice, add 2 Tbsp soy sauce, and 1/2 c. white vinegar. Bring to a boil. Add in 3/4 c. white sugar, 2 Tbsp cornstarch and 1/2 tsp ground ginger.
Place browned chicken in a oven safe casserole, pour liquid over chicken, add peppers and pineapple and bake for 30 minutes at 350°F.
Add cherries to mixture before serving if desired.
Notes
You can make this recipe with or without cherries.
- Prep Time: 10 min
- Cook Time: 70 min