I know you have all had to listen to me whine about the fact that Kevin doesn't really like Mexican food. I still make him eat it of course, hey the perils of loving a food blogger right? But I actually do try to make things he considers his favorites from time to time, one of those being Chinese food, especially Sweet and Sour Chicken. He usually orders that every time we eat anywhere that has it on the menu!
I however shy away from the fried chicken bites smothered in neon orange sauce. It just doesn't look or sound appetizing to me. I did find a canned version that was a bit less offensive, and that is what I made for him for a few years. However, I knew that I wanted to come up with a version that didn't come out of a can, didn't take forever to make, and was budget friendly (it is a little over $2 per serving).
So look no further, I know this one will please the whole family!!
Simple Sweet and Sour Chicken
1 cup rice
1/2 pounds boneless skinless chicken breast, cut into bite size pieces
1 20-ounce can pineapple chunks in juice, drained with 1/2 cup of the juice reserved
1 red bell pepper, seeded and cut into 1-inch pieces
2 tablespoons white vinegar
2 tablespoons soy sauce
4 teaspoons corn starch
1 tablespoon ketchup
1 tablespoon finely grated ginger
cracked black pepper
1 tablespoon vegetable oil
Place the rice in a medium sauce pot, along with 1 3/4 cups water and bring to a boil. Reduce the heat to low and cover the pot, cooking for about 20 minutes. Let stand for 5 minutes and then fluff with a fork.
Meanwhile, in a small bowl, combine the juice, vinegar, soy sauce, ketchup, ginger, and 2 teaspoons of corn starch. Toss the chicken with the remaining corn starch and salt and pepper.
Heat the oil in a large non-stick skillet, over medium-high heat. Add the chicken and cook, stirring occasionally, until browned, about 5 minutes. Transfer cooked chicken to a plate and add the peppers to the pan. Cook, stirring until tender, about 3 minutes. Stir in the pineapple chunks and reserved chicken. Whisk in the sauce and cook, stirring occasionally until the sauce has thickened and the chicken is cooked through. About 3 minutes.
Serve over rice.