Sweet-and-Sour Skillet Chicken

By EdieK

By Carol Ferguson

Ingredients

• 2 boneless skinless chicken breasts , (3/4 lb/375 g)
• 1/4 cup chicken stock
• 2 stalks celery , diagonally sliced
• 1 onion , thinly sliced length wise
• 1/2 sweet red pepper , cut_in strips
• 1/2 sweet green pepper , cut_in strips
• 1/3 cup pineapple juice or orange juice
• 2 tbsp packed brown sugar
• 2 tbsp white vinegar
• 4 tsp cornstarch
• 1 tbsp soy sauce
• 1/2 cup mango pieces or pineapple chunks
• 1 Pinch salt
• 1 Pinch pepper

Preparation

Step 1

Trim any fat from chicken; cut chicken into strips. In large nonstick skillet, bring chicken and stock to simmer over medium-high heat.

Add celery, onion and sweet pepper; cook, stirring often, for about 5 minutes or until chicken is no longer pink inside and vegetables are almost tender-crisp.

Mix together juice, brown sugar, vinegar, cornstarch and soy sauce until blended; stir into skillet and bring to boil. Cook, stirring, for about 2 minutes or until glossy and thickened. Add mango pieces, salt and pepper; simmer for about 2 minutes or until heated through.

 

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