Speedy Sweet and Sour Chicken ~ Simply Delicious Sunday

Speedy Sweet and Sour Chicken Recipe: from BetterRecipes.com
2 teaspoons vegetable oil
1 pound boneless, skinless chicken breasts, cut into bite-size pieces
1 medium onion cut into 1/2-inch strips
1 red sweet pepper cut into 1/2-inch strips
1 Tablespoon cornstarch
1 (8 ounce) can pineapple chunks, drained, reserving juice
1/2 cup brown sugar
1 tablespoon reduced-sodium soy sauce
1/2 cup rice wine vinegar
1/2 cup tomato sauce
Rice or soba (buckwheat) noodles

Directions: Heat oil in a large non-stick skillet, add chicken, onion and pepper strips, and stir-fry about 5 minutes. Remove and keep warm. Mix cornstarch, pineapple juice, brown sugar, soy sauce, vinegar and tomato sauce in a small bowl; add to skillet. Reduce heat and simmer until sauce thickens. Add chicken mixture back to pan; add pineapple chunks and heat through. Serve over rice or soba noodles.

Here’s what you’ll need:
Slice up a medium onion.
Slice up a red bell pepper.
Cut up 2 chicken breasts into bite-sized pieces.
Measure out all of the rest of the ingredients and put them into a separate small bowl. Measure out 1 tablespoon of cornstarch.
Drain the juice of a can of pineapples into a bowl.  

Add the brown sugar.
Soy Sauce.
Rice wine vinegar.
1/2 cup of tomato sauce.
Heat a wok or skillet until it is really hot.
Cover the bottom with 3-4T of olive oil and then throw in the chicken.
Add the peppers and onions with the chicken for about 5-6 minutes.
The chicken, onions and pepper were pulled out and the sauce mixture went in.

Cook the sauce mixture until it is thickened up a bit and then the chicken, onions and peppers go back in.

Finally, the pineapple chunks go into the wok and cook for 5-6 minutes.

**While all of this was going on, I also made some Uncle Ben’s rice according to the directions on the box.
Here’s what you’ll end up with:

This dish is pretty sweet so you may think about adding some type of pepper to spice it up a bit.  Also, I think next time I will keep the rice and mixture separate until it is time to serve.  You may want to let the sauce cook a little longer, too, to thicken up a bit but this dish was so good that these little things didn’t really matter a whole lot!

Overall, this has been the best stir fry or Chinese type food that I have tried. I think that I will make it again but I will definitely give it a little spicy kick.