Sweet and Sour Chicken

By pinkadidas178

Ingredients

• 1 tablespoon plus 2 teaspoons reduced-sodium soy sauce, divided
• 1 tablespoon sherry or reduced sodium chicken broth
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground ginger
• 1 pound boneless, skinless chicken breasts, cubed
• 1 20 ounce can of unsweetened pineapple chunks
• 2 tablespoons plus 1/3 cup cornstarch, divided
• 2 tablespoons sugar
• 1/4 cup cider vinegar
• 1/4 cup ketchup
• 1 tablespoon olive oil
• 2 cups hot cooked rice
• sliced green onion, optional

Preparation

Step 1

In a large ziploc bag, combine 1 tablespoon soy sauce, sherry or broth, salt, garlic powder, and ginger. Add chicken and turn to coat. Refrigerate for 30 minutes.

Drain the pineapple, reserving the juice. Set the pineapple aside and add enough water to the juice to measure 1 cup of liquid. In a small bowl, combine 2 tablespoons of the cornstarch, sugar and pineapple juice mixture until smooth. Stir in the vinegar, ketchup, and remaining soy sauce. Set aside.

Drain the chicken and discard the marinade. Place the remaining cornstarch in a large ziploc bag. Add chicken, a few pieces at a time and shake to coat. In a large skillet or wok coated with cooking spray, stir-fry the chicken in oil until no longer pink. Remove and keep warm.

Stir pineapple juice mixture and add to the pan. Bring to a boil and cook until thickened. Add chicken and reserved pineapple chunks. Heat through and serve with cooked rice. Garnish with green onion if desired.