We had this last week and it tasted legit like Chinese restaurant style sweet and sour chicken. I used to really like sweet and sour chicken when I was a kid, but then started to think that it was too sweet as I got older and I generally prefer spicier Chinese dishes. We had some fresh pineapple which made me think of this dish and I wanted to try my hand at making it at home – it was super easy and tasty! I love making stir fry at home – they’re a good way to get a lot of veggies in a meal and they come together super quickly.
For the sauce:
1 C. pineapple juice
1/3 C. water
3 Tbs rice vinegar (white vinegar would work too)
1 Tbs soy sauce
3 Tbs brown sugar
1 Tbs honey
1/4 tsp ground ginger (or 1 tsp freshly grated ginger)
3 Tbs cornstarch
1 Tbs sweet chili sauce or Sriracha (optional)
1 1/2 chicken breasts, cut into 1″ chunks
1 tsp sesame oil
1 carrot, sliced on the bias into “rounds”
2 stalks celery, sliced on the bias
1 medium onion, cut into 1″ chunks
1 red bell pepper, cut into 1″ chunks
1/2 green bell pepper, cut into 1″ chunks
1 C fresh pineapple, cut into 1″ chunks
2 C cooked rice (all I had was a wild rice mix and it was good, but jasmine rice or brown basmati rice would be fantastic!)
Combine all sauce ingredients in a sauce pan, whisk together. Cook over medium heat, until thickened, stirring often.
Season the chicken with the garlic salt, pepper, and ground ginger. Heat the sesame oil in a large saute pan or wok over medium high heat. Add the chicken and cook until no longer pink, about 4 minutes. Add the carrot, celery, onion and peppers. Cook and stir chicken and veggies until veggies are just tender, about 5 minutes. Add the pineapple and cook for one minute. Add the sauce and stir to combine and heat through. Serve over rice. Enjoy!