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Sweet and Sour Chicken

Sweet and Sour Chicken

Serves 6


3 chicken breasts, cut into 1 1/2 inch cubes

1 egg white

2 Tbsp. corn starch

1 tsp. salt

1 Tbsp. Vegetable Oil

1 red pepper, cut into 1 inch cubes

1 green pepper, cut into 1 inch cubes

2 carrots

3 scallions

3 cloves garlic, diced 1- 2 inch piece of ginger

1-12 oz can pineapple cubes

1/2 cup rice vinegar

1/3 cup brown sugar

2 Tbsp. cornstarch


Place cut up chicken, egg whites cornstarch and salt in a bowl. Mix to coat. Heat the oil and fry the pieces of chicken. Set aside. Drain the pineapple, reserve the syrup. To the syrup add the rice vinegar, brown sugar. Mix the corn starch with 2 Tbsp. water (this will be the slurry). Cut carrots on a diagonal and Blanch to take hard crunch out. Set aside. Add one Tbsp. oil to pan, sauté the garlic, ginger, peppers, then add the cooked carrots. Add the pineapple mixture and heat. When hot, slowly add the corn starch mixture until thickened. Add the cooked chicken and serve immediately with jasmine rice.


Jasmine Rice:

1 3/4 cups water

1 1/4 cups jasmine rice, rinsed well, drained

1/2 tsp. salt


Combine 1 3/4 cups water, rice, and salt in large saucepan. Bring to boil over high heat. Reduce heat to low; cover and cook until rice is tender, about 15 minutes. Remove from heat. Let stand covered 15 minutes. Fluff with fork. Cool.

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