Wednesday, December 12 2012, 05:19 PM MST
Sweet and Sour Chicken Over Rice
As Aired On December 12, 2012
Recipe Courtesy Chef Bryan Woolley
4 chicken breasts, cut into 1 inch pieces
2 large onions sliced
1 bell pepper, cut into 1 inch pieces
1 bunch green onions sliced
8 ounce can pineapple chunks, drained (reserve juice)
1/4 cup corn starch
1 1/2 cups water (plus 1/4 cup additional for corn starch)
3/4 cups sugar
1/2 cup white vinegar
2-3 drops red food coloring
salt and pepper to taste
1.) Heat a large sauté pan on the stove and add just enough oil to lightly coat the bottom of the pan.
2.) Add the chicken pieces and through cook through.
3.) Remove the chicken pieces from the pan and set aside.
4.) In the sauté pan, add the 1 1/2 cups of water, sugar, vinegar, pineapple juice and orange food coloring. Bring to a boil to dissolve the sugar.
5.) Mix the cornstarch with the additional 1/4 cup of water and slowly pour into the sweet and sour liquid. Allow the sweet and sour sauce to boil for a couple of minutes to thicken and cook the starches.
6.) Add the cooked chicken, onions, bell peppers, and green onions to the sweet and sour mixture. Gently stir to coat. Serve over cooked rice and enjoy!
(Copyright 2012 Sinclair Broadcasting Group.)