I have made a few sweet and sour recipes. This is my favorite so far. It is not too sweet and is quick for a weeknight. Courtesy of Rachael Ray. I use chicken breast, rather than thighs. I omit green peppers and add red peppers and onions.
1 lb. boneless, skinless chicken thighs or breasts, cut into chunks
6 tsp. corn starch
2 tsp. lower sodium soy sauce
1/3 cup ketchup
1/4 cup sugar
1/4 cup cider vinegar
1 can (8 oz.) pineapple chunks in juice, drained, juice reserved
2 tbsp. canola or canola/coconut blend
1 tbsp. minced ginger
1 green or red pepper cut into 3/4 inch pieces
1/2 sweet onion, chopped
- In a medium bowl, combine the chicken, 4 tsp. corn starch and 1 tbsp. soy sauce. In a small bowl, whisk the remaining corn starch and soy sauce with 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. Add the ginger and cook, stirring often until fragrant, 30 seconds. add the pineapple chunks, onion and pepper. Cook until the pepper is crisp, about 3 minutes or so.
- Stir in ketchup mixture, bring to a boil and cook until the sauce thickens, about one minute.
Serve with fried, white or coconut rice.