It’s Not Delivery — Sweet-and-Sour Stir-fried Chicken

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 Boneless skinless chicken breast — that incredibly versatile piece of poultry, and yet how often I struggle to find a way to turn it into something beyond edible. Instead, I want it to be something incredible — in under an hour, without pasta (because, more often than not, that’s what we had “last night” for supper) or smothered in a can of cream of condensed soup. I might be asking for too much.

But through way of a burger, I found an uncomplicated, healthy, gluten-free, dairy-free and delicious recipe for Sweet-and-Sour Stir-fried Chicken from Cook’s CountryYou could also leave out the chicken and add more veggies if you want to go vegetarian. Next time I might try it with mandarin oranges instead of pineapple. Part of the beauty of this recipe is that you can customize it to your liking. In the time it takes for take-out or delivery, you can have your own made-to-order stir-fry. You might miss out on the fortune cookies, but with the calories and money you save making it yourself, you can write your own fortune and  have some real dessert. Your future is looking sweet. 🙂

  

Sweet-and-Sour Stir-fried Chicken

from Cook’s Country

In their own words: “WHY THIS RECIPE WORKS: Stir-fry recipes take only minutes to cook, but can take up to an hour to prepare. Our Sweet-and-Sour Stir-Fried Chicken cooks up quickly and uses convenient precut or frozen vegetables to minimize prep time. The recipe becomes a one-dish meal when served over steamed rice, with soy sauce or hot sauce.”

  • 6 tablespoons red wine vinegar (I used cider vinegar since I didn’t have the wine vinegar)
  • 1 (20-ounce) can pineapple chunks in juice, drained, 6 tablespoons juice reserved
  • 6 tablespoons sugar
  • 3 tablespoons ketchup (I’m fairly certain I forgot to add this, and it was still really tasty!)
  • 1 tablespoon cornstarch
  • 3 tablespoons vegetable oil
  • 4 boneless, skinless chicken breasts (about 1 1/2 pounds), cut crosswise into 1/2-inch-thick slices
  • 1 pound salad bar vegetables, cut into bite-sized pieces (I used some frozen broccoli, frozen green beans, fresh sliced mushrooms, fresh sliced onion, fresh sliced green peppers, and halved baby carrots)
  • 3 cloves minced garlic
  • 1 tablespoon grated fresh ginger (I used 1/2 tsp. ground ginger and mixed it in with the sauce ingredients)

Instructions

  1. Whisk vinegar, reserved pineapple juice, sugar, ketchup, and cornstarch in bowl. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat until just smoking. Add half of chicken and cook, stirring often, until no longer pink, about 3 minutes. Transfer to plate and repeat with additional 1 tablespoon oil and remaining chicken.
  2. Add remaining oil and vegetables to now-empty skillet and cook until softened, 4 to 6 minutes. Add pineapple chunks, garlic, and ginger and cook until fragrant, about 1 minute. Add vinegar mixture and chicken along with any accumulated juices to skillet and simmer until sauce is thickened, about 2 minutes. Serve.
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