Do you ever crave Chinese but just don’t feel like getting dressed and going out, or worse, have a spouse who just cannot tolerate Chinese food?
Give Rachael Ray’s recipe for sweet & sour chicken a try. Buy enough chicken so those who don’ want Chinese can still make a meal without your having to put off satisfying your craving.
- 1 pound boneless, skinless chicken thighs, fat trimmed, then cut into ¼ - inch pieces
- 6 teaspoons cornstarch
- 2 Tablespoons lower-sodium soy sauce
- ⅓ cup ketchup
- ¼ cup sugar
- ¼ cup cider vinegar
- 1 can (8 ounce) pineapple chunks in juice, drained, reserve juice
- 2 Tablespoons canola oil
- 1 Tablespoon minced ginger
- 1 green bell pepper, cut into ¾ - inch pieces
- In a medium bowl, combine the chicken, 4 Tablespoons cornstarch and 1 Tablespoon soy sauce.
- In a small bowl, whisk the remaining cornstarch and soy sauce with the ketchup, sugar, cider, vinegar and pineapple juice.
- In a large nonstick skillet, heat the oil over medium-high until it shimmers.
- Add the chicken and cook, turning once, until browned (about 4 minutes).
- Add the ginger and cook, stirring often, until fragrant (30 seconds).
- Add the pineapple chunks and the bell pepper.
- Cook stirring occasionally, until the pepper is crisp-tender (about 3 minutes).
- Stir in the ketchup mixture, bring to a boil and cook until the sauce thickens (about 1 minute).
On the Side:
- In a skillet, heat 4 teaspoons toasted sesame oil over medium.
- Add ¾ cup frozen peas and carrots, ½ cup chopped scallions and 2 cups cooked rice.
- Cook, stirring, 1 minute.
- Stir in 2 teaspoons lower – sodium soy sauce.