Sweet-and-Sour Stir-Fried Chicken
By America's Test KitchenPublished on November 8, 2011
Time
30 minutes
Yield
Serves 4
Ingredients
6 tablespoons red wine vinegar 1 (20-ounce) can pineapple chunks in juice, drained, 6 tablespoons juice reserved6 tablespoons sugar 3 tablespoons ketchup 1 tablespoon cornstarch 3 tablespoons vegetable oil 4 boneless, skinless chicken breasts (about 1 ½ pounds), cut crosswise into ½-inch-thick slices1 pound salad bar vegetables, cut into bite-sized pieces3 cloves minced garlic 1 tablespoon grated fresh ginger
Before You Begin
Serve with extra soy sauce or with hot sauce.
Instructions
- Whisk vinegar, reserved pineapple juice, sugar, ketchup, and cornstarch in bowl. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat until just smoking. Add half of chicken and cook, stirring often, until no longer pink, about 3 minutes. Transfer to plate and repeat with additional 1 tablespoon oil and remaining chicken.
- Add remaining oil and vegetables to now-empty skillet and cook until softened, 4 to 6 minutes. Add pineapple chunks, garlic, and ginger and cook until fragrant, about 1 minute. Add vinegar mixture and chicken along with any accumulated juices to skillet and simmer until sauce is thickened, about 2 minutes. Serve.
Time
30 minutesYield
Serves 4Ingredients
6 tablespoons red wine vinegar
1 (20-ounce) can pineapple chunks in juice, drained, 6 tablespoons juice reserved
6 tablespoons sugar
3 tablespoons ketchup
1 tablespoon cornstarch
3 tablespoons vegetable oil
4 boneless, skinless chicken breasts (about 1 ½ pounds), cut crosswise into ½-inch-thick slices
1 pound salad bar vegetables, cut into bite-sized pieces
3 cloves minced garlic
1 tablespoon grated fresh ginger
Ingredients
6 tablespoons red wine vinegar
1 (20-ounce) can pineapple chunks in juice, drained, 6 tablespoons juice reserved
6 tablespoons sugar
3 tablespoons ketchup
1 tablespoon cornstarch
3 tablespoons vegetable oil
4 boneless, skinless chicken breasts (about 1 ½ pounds), cut crosswise into ½-inch-thick slices
1 pound salad bar vegetables, cut into bite-sized pieces
3 cloves minced garlic
1 tablespoon grated fresh ginger
Ingredients
6 tablespoons red wine vinegar
1 (20-ounce) can pineapple chunks in juice, drained, 6 tablespoons juice reserved
6 tablespoons sugar
3 tablespoons ketchup
1 tablespoon cornstarch
3 tablespoons vegetable oil
4 boneless, skinless chicken breasts (about 1 ½ pounds), cut crosswise into ½-inch-thick slices
1 pound salad bar vegetables, cut into bite-sized pieces
3 cloves minced garlic
1 tablespoon grated fresh ginger
Why This Recipe Works
Stir-fry recipes take only minutes to cook but can take up to an hour to prepare. Our Sweet-and-Sour Stir-Fried Chicken cooks up quickly and uses convenient precut or frozen vegetables to minimize prep time. The recipe becomes a one-dish meal when served over steamed rice.
Before You Begin
Serve with extra soy sauce or with hot sauce.
Instructions
- Whisk vinegar, reserved pineapple juice, sugar, ketchup, and cornstarch in bowl. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat until just smoking. Add half of chicken and cook, stirring often, until no longer pink, about 3 minutes. Transfer to plate and repeat with additional 1 tablespoon oil and remaining chicken.
- Add remaining oil and vegetables to now-empty skillet and cook until softened, 4 to 6 minutes. Add pineapple chunks, garlic, and ginger and cook until fragrant, about 1 minute. Add vinegar mixture and chicken along with any accumulated juices to skillet and simmer until sauce is thickened, about 2 minutes. Serve.
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