Sweet and Sour Chicken #2

By carvalhohm

Ingredients

• 2 tablespoons vegetable oil
• 1 1/2 pounds boneless, skinless chicken breasts, cut into 1/2-inch strips
• 2 tablespoons ketchup
• 1 tablespoon honey
• 1 (20-ounce) can pineapple chunks in juice, undrained
• 2 large red bell peppers, cut into thin strips
• 3 tablespoons soy sauce
• 2 tablespoons cornstarch
• 6 scallions (green onions), cut into 1-inch pieces

Details

Servings 4
Adapted from mrfood.com

Preparation

Step 1

Preheat a stovetop wok over medium-heat or an electric wok to 400 degree F. Heat oil until hot but not smoking. Add chicken, and cook 4 to 5 minutes, or until no pink remains, stirring occasionally.

Add ketchup, honey, pineapple and its juice, and red peppers; cook 5 to 7 minutes, or until sauce begins to boil.

Meanwhile, in a small bowl, combine soy sauce and cornstarch; whisk well.

When honey mixture is bubbling, add soy sauce and cornstarch mixture; cook 2 to 3 more minutes, or until heated through and sauce has thickened. Add scallions and toss until well coated.

Serves: 4