Sweet and Sour Chicken with Vegetables

By carvalhohm

Ingredients

• 2 tablespoons vegetable oil
• 2 1/2 pounds boneless, skinless chicken breasts, cut into thin strips
• 1 (20-ounce) can pineapple chunks in syrup, drained and liquid reserved
• 1 (8-ounce) can sliced water chestnuts, drained
• 1 cup fresh broccoli florets
• 1 medium-sized red bell pepper, cut into 3/4-inch chunks
• 2 tablespoons soy sauce
• 1 tablespoon white vinegar
• 1 tablespoon ketchup
• 2 tablespoons cornstarch
• 2 tablespoons sugar
• 1 cup fresh snow peas, trimmed

Details

Servings 6
Adapted from mrfood.com

Preparation

Step 1

In large skillet or wok, heat oil over high heat. Add chicken and stir-fry for 4 to 5 minutes, or until no pink remains.

Add pineapple chunks, water chestnuts, broccoli, and red pepper. Stir-fry for 3 to 4 minutes, or until the vegetables are crisp-tender.

In small bowl, combine reserved pineapple liquid, soy sauce, vinegar, ketchup, cornstarch, and sugar; mix well. Stir into skillet or wok and cook 3 minutes. Add snow peas and cook 1 minute, or until sauce has thickened. Serve immediately.