Sweet and Sour Chicken

I found this recipe at Stephanie’s Kitchen and thought it sounded really good. I gave it a whirl and it tasted really good. -s thought it was good, but too vinegary. He’s not a big fan of vinegar. I used cider vinegar in this recipe, but interestingly he loved the sweet and sour sauce recipe I made a few days ago, and in that recipe I used rice wine vinegar. When I make this recipe again, I will certainly use rice wine vinegar!

Ingredients:

• olive oil
• 1 onion, sliced thick
• 1 green or red pepper, cut in bite size pieces
• 6 TBSP flour
• 1 1/2 tsp. salt, divided
• 3/4 tsp. pepper, divided
• 4 boneless, skinless chicken breasts, cut into bite size pieces
• Broccoli
• 1/4 c. brown sugar
• 1/4 c. rice wine vinegar
• 1 TBSP soy sauce
• 1 20 oz. can pineapple tidbits, juice reserved
• 1/2 c. chicken broth
• 1/8 c. cornstarch
• Hot rice

Directions:

1. Heat some olive oil in a nonstick skillet over medium-high heat; then add the onions and peppers and cook until the veggies just start to get some color and are tender but are still crisp, about 3 to 4 minutes. Remove from skillet and keep warm.
2. Combine flour, 1/2 tsp. salt, 1/2 tsp. pepper and chicken in a ziploc bag. Toss to coat. Heat more olive oil (about 1/4 c.) in the same skillet you cooked the onions and peppers. Add the chicken and saute until the chicken is browned and cooked through. Remove the chicken from the skillet and keep warm.
3. Meanwhile blanch broccoli in salted water, until tender; drain and set aside.
4. Combine the brown sugar, vinegar, soy sauce, pineapple juice, 1 tsp. salt, and 1/4 tsp. pepper in the skillet and bring to a boil. Meanwhile, combine the broth and cornstarch in a small bowl. Once the skillet mixture comes to a boil, add the broth and bring back to a boil. Add the onions, peppers, pineapple tidbits, chicken, and blanched broccoli; toss to coat and serve over rice.

Sweet and Sour Chicken: