I got this delicious recipe from my friend Angie (my picture doesn't do this justice). It is fast, simple, and delicious. Major winner! I love that it uses ingredients that I usually have on hand and it came together in no time at all. Seriously, it was so fast my heart was racing the whole time. Everything is cooked over high heat and it was very exciting to make! Anyway, enough blabbing. Here's the amazing recipe.
Sweet & Sour Chicken Stir-fry
2 boneless skinless chicken breast, cut into uniform pieces
1 T. soy sauce
1 T. rice vinegar
2-3 T. vegetable oil
1/2 medium red onion, peeled and cut into thin strips
1/2 sweet red pepper, cut into strips
1 20 oz. can pineapple chunks
3 medium scallions, green parts cut into ¼-inch lengths and white parts minced
1 T. minced garlic
1 1/2 tsp. ground ginger
Stir Fry Sauce:
3 T. red wine vinegar
3 T. sugar
1 ½ T. tomato sauce
1 ½ T. pineapple juice from the can
¼ tsp salt
Toss the chicken with the soy sauce and vinegar in a medium bowl; set aside for 15 minutes while you chop vegetables, tossing once or twice.
Combine all sauce ingredients in a small bowl and set aside. Chop vegetables and measure out ingredients.
Heat a 12- or 14-inch skillet over high heat for 3 to 4 minutes (or a wok would be great). The pan should be so hot you can hold an outstretched hand 1 inch over the pan for only 3 seconds. Add 1 tablespoon oil and swirl it so the oil evenly coats the bottom of the pan. Heat the oil until it just starts to shimmer and smoke. Check the heat with your hand as before.
Drain the chicken and add it to the pan. Stir-fry until seared and about three-quarters cooked, 2 ½ to 3 minutes. Scrape the cooked chicken and all of the liquid into a bowl. Cover and keep warm.
Let the pan come back up to temperature, 1 to 2 minutes. When it is hot, drizzle in 2 teaspoons oil. When the oil just starts to smoke, add the onions and peppers and stir-fry until just tender-crisp, 1 to 2 minutes. Add the pineapple and cook 1 minute. Add the scallion greens and cook 15 to 30 seconds.
Clear the center of the pan and add the white parts of the scallions, garlic, and ginger. Drizzle with ½ teaspoon oil. Mash into the pan with the back of a spatula. Cook until fragrant but not colored, about 10 seconds. Remove the pan from heat and stir the scallions, garlic, and ginger into the vegetables for 20 seconds.
Return the pan to the heat and add the cooked chicken. Stir in the sauce and stir-fry until the ingredients are well coated with sauce and sizzling hot, about 1 minute. Serve immediately with rice.
Whew! It's intense, I tell ya. Also, you'll notice it says 1 1/2 T. tomato sauce in the ingredients. I just planned to make spaghetti the same week I made this so I could use the rest of the can. Just fyi. :)
Source: Mrs. Harding Cooks
1 T. soy sauce
1 T. rice vinegar
2-3 T. vegetable oil
1/2 medium red onion, peeled and cut into thin strips
1/2 sweet red pepper, cut into strips
1 20 oz. can pineapple chunks
3 medium scallions, green parts cut into ¼-inch lengths and white parts minced
1 T. minced garlic
1 1/2 tsp. ground ginger
Stir Fry Sauce:
3 T. red wine vinegar
3 T. sugar
1 ½ T. tomato sauce
1 ½ T. pineapple juice from the can
¼ tsp salt
Toss the chicken with the soy sauce and vinegar in a medium bowl; set aside for 15 minutes while you chop vegetables, tossing once or twice.
Combine all sauce ingredients in a small bowl and set aside. Chop vegetables and measure out ingredients.
Heat a 12- or 14-inch skillet over high heat for 3 to 4 minutes (or a wok would be great). The pan should be so hot you can hold an outstretched hand 1 inch over the pan for only 3 seconds. Add 1 tablespoon oil and swirl it so the oil evenly coats the bottom of the pan. Heat the oil until it just starts to shimmer and smoke. Check the heat with your hand as before.
Drain the chicken and add it to the pan. Stir-fry until seared and about three-quarters cooked, 2 ½ to 3 minutes. Scrape the cooked chicken and all of the liquid into a bowl. Cover and keep warm.
Let the pan come back up to temperature, 1 to 2 minutes. When it is hot, drizzle in 2 teaspoons oil. When the oil just starts to smoke, add the onions and peppers and stir-fry until just tender-crisp, 1 to 2 minutes. Add the pineapple and cook 1 minute. Add the scallion greens and cook 15 to 30 seconds.
Clear the center of the pan and add the white parts of the scallions, garlic, and ginger. Drizzle with ½ teaspoon oil. Mash into the pan with the back of a spatula. Cook until fragrant but not colored, about 10 seconds. Remove the pan from heat and stir the scallions, garlic, and ginger into the vegetables for 20 seconds.
Return the pan to the heat and add the cooked chicken. Stir in the sauce and stir-fry until the ingredients are well coated with sauce and sizzling hot, about 1 minute. Serve immediately with rice.
Whew! It's intense, I tell ya. Also, you'll notice it says 1 1/2 T. tomato sauce in the ingredients. I just planned to make spaghetti the same week I made this so I could use the rest of the can. Just fyi. :)
Source: Mrs. Harding Cooks
1 comment:
I'm glad you liked it! :)
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