Tender sweet and sour chicken gets a fresh kick from pineapple in the marinade. Served over basmati rice and covered with sauce, this dish makes a unique weeknight meal.
|1/4 cup||(60 mL) Pineapple juice|
|2 tbsp||(30 mL) Soy sauce|
|1 tbsp||(15 mL) Rice wine vinegar|
|½ tsp||(2 mL) Red chili flakes|
|1 tsp||(5 mL) Sesame oil|
|2||Maple Leaf Prime Naturally® Boneless Skinless Chicken Breasts, cut into bite-size pieces|
|¼ cup||(60 mL) Rice vinegar|
|¼ cup||(60 mL) Reserved pineapple juice|
|2 tbsp||(30 mL) Sugar|
|1 tbsp||(15 mL) Soy sauce|
|¼ cup||(60 mL) Vegetable oil, divided|
|1||Red pepper, chopped|
|1 cup||(250 mL) Button mushrooms|
|1||Clove garlic, minced|
|1 tsp||(5 mL) Freshly grated ginger root|
|1 cup||(250 mL) Sugar snap peas, trimmed|
|1||Can (341 mL) Pineapple chunks|
|1 cup||(250 mL) Bean sprouts|
WHISK together first 5 ingredients in a bowl. Pour into a re-sealable plastic bag and add chicken. Gently massage marinade into meat. Refrigerate 30 minutes.
PREPARE sauce by heating vinegar and pineapple juice in a saucepan over medium heat. Add sugar and soy and stir until sugar dissolves. Set aside.
HEAT half of the oil in a large skillet or wok over medium-high heat. Remove chicken from marinade and stir fry 8-10 minutes or until golden brown. Remove from pan and set aside.
HEAT remaining oil in the same skillet. Add onion, red pepper, carrot, mushrooms, garlic, ginger and snap peas. Cook for 4 minutes or until vegetables are tender crisp. Add chicken along with pineapple chunks and bean sprouts. Cook another minute, stir in sauce before serving.
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