Sweet and Sour Chicken
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 4
- 3/4 cup white sugar
- 1/4 cup ketchup
- 1/2 teaspoon garlic powder
- 2 tablespoons soy sauce
- 1/3 cup white vinegar
- 1/2 cup cornstarch
- 2 large eggs (beaten)
- 1 pound boneless (skinless chicken breast cut into 3/4 inch cubes)
- 1/4 cup high heat cooking oil (i use avocado oil)
- 1/4 cup pineapple juice from the canned chunks
- 3/4 cup canned pineapple chunks (drained (reserve juice f
- 1 red bell pepper (seeded and cut into 3/4 inch chun
- 1 green bell pepper (seeded and cut into 3/4 inch ch
- 6 green onions (cut into 3/4 inch slices)
- Carbohydrate 42.9196539960824 g
- Cholesterol 0 mg
- Fat 0.305159535650013 g
- Fiber 2.04164955260122 g
- Protein 3.49059739716751 g
- Saturated Fat 0.0404024355859206 g
- Serving Size 1 1 serving (308g)
- Sodium 175.866662830368 mg
- Sugar 40.8780044434812 g
- Trans Fat 0.132084859278265 g
- Calories 180 calories
Put the cornstarch in a bowl and the beaten eggs in another bowl. Lightly season the chicken with salt and pepper. Dip the chicken pieces into cornstarch, coating all sides, and then dip them in the beaten eggs. Heat the oil in a large skillet over medium high heat. Brown the chicken on all sides in batches, being careful not to overcrowd the pan. Transfer the chicken to a paper towel-lined plate. Add the bell peppers to the skillet and cook for 4-5 minutes. Add the green onions, stir to combine, and add the chicken and pineapple. In a bowl, combine the sugar, pineapple juice, vinegar, ketchup, soy sauce and garlic powder. Stir until the sugar is dissolved. Pour the sauce into the skillet and stir to coat the chicken and vegetables. Bring to a boil, reduce the heat to medium, cover, and simmer for 10 minutes, stirring a couple of times. Serve immediately with steamed rice.
