This is another one of those recipes that I used every year while teaching high school Home Ec. I'm not to crazy about the whole sweet and sour thing, but my students raved about it. This recipe is so easy and you can't mess up (I promise, if sophomore boys more concerned about flirting with senior girls could make this meal a success- you can too!) You can purchase bags of frozen Asian vegetables, these are convenient, but I have a picky husband so I'm sticking to the recipe here. This recipe is easy to double or triple, this makes about 2-3 servings.
Husband Rating: 4 stars
1 large boneless chicken breast
2 carrots, sliced
2 TB onion, sliced
1 1/2 tsp. vegetable oil
3 TB cornstarch
1/8 tsp. pepper
1 can 8 oz. pineapple (chunks, not crushed)
1/3 cup pineapple juice (save from can above, don't drain!)
2 TB lemon juice
2 TB soy sauce
1/4 of a green pepper, sliced
3 TB ketchup
3 TB sugar
1 cup chicken broth
2 cups hot, cooked rice
In a skillet over medium heat cook chicken, onion, carrot and green pepper in oil until veggies are tender and chicken is no longer pink. In a bowl stir together sugar, cornstarch, pepper, pineapple juice and chicken broth until smooth. Whisk in soy sauce, lemon juice and ketchup. Pour over chicken in skillet and stir together. Add pineapple chunks. Bring to a boil and stir for 3 minutes. Serve over warm rice.
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