I love sweet and sour dishes. Whenever my family would visit our favorite Chinese restaurant and order family style--I always insisted on sweet 'n sour pork or chicken. To this day I'm a sucker for the dish, especially when I get extra sauce that I can put on my rice or any veggies on my plate.
Work at Shirley J has been busier than ever. We are launching a new product and system on October 1. Needless to say I've been putting in some long hours. I love my job and I am am so passionate about what we are coming out with....can't wait for you all to see. I love working for a company that puts such high esteem on family dinner. (That's a little clue to what we're launching!)
Since I've been at the office a lot or waking up early and getting things done at home, I was needing a nice sit-down dinner with Adam. We had chicken on hand and I didn't just want to throw it in the crockpot or grill it so I searched my America's Test Kitchen Family Cookbook for some ideas. I found this Stir-Fried Chicken and Pineapple in Sweet and Sour Sauce. I had everything on hand except fresh pineapple and I knew one of us could pick some up our way home from work.
So Adam and I ventured into making a nice little meal. It was so relaxing and comforting knowing that we would just be home tonight and that we could enjoy each others company. Adam prepped the chicken and I prepped all the veggies and sauce. As sides I made some brown basmati rice (using Shirley J Chicken Bouillon instead of just water...it adds so much flavor. Seriously the best bouillon!) and steamed broccoli with red pepper flakes.
I was surprised at how quick it all came together, minus the brown rice. The chicken dish really only took 30 minutes and that included all the prep! I love how simple it was to make. If you are looking for a new chicken recipe or a quick weeknight meal try this Stir-Fried Chicken and Pineapple in Sweet and Sour Sauce dish. We loved it. And don't you just love family dinnertime?
Stir-Fried Chicken and Pineapple in Sweet and Sour Sauce
from America's Test Kitchen Family Cookbook
Start To Finish: 30 minutes
6 T. red wine vinegar
6 T. orange juice (I used pulp-free Winder Farms)
6 T. sugar
3 T. ketchup (I use Hunt's No High Fructose Corn Syrup)
1 t. cornstarch
1 lb. boneless, skinless chicken breasts (trimmed)
2 T. vegetable oil (we used olive by mistake)
1 large red onion, halved and sliced 1/4 inch thick (Got mine at the Downtown SLC Farmers Market)
2 c. pineapple chunks (use FRESH!)
3 garlic cloves, minced
1 T. grated ginger (I used 1 t. ground)
2 scallions, sliced thin
Whisk the vinegar, orange juice, sugar, ketchup, and cornstarch together, set aside. Pat the chicken dry with paper towels and slice it into 1/2-inch-wide strips. Heat 1 tablespoon of the oil in a 12-inch nonstick skillet over high heat until just smoking. Add the chicken and cook until no longer pink, about 3 mintues. Transfer to a bowl.
Add the remaining 1 tablespoon oil and heat over medium heat until shimmering. Add the onion and cook until just beginning to soften, about 2 mintues. Add the pineapple and cook until heated through, about 1 minute.
Stir in the garlic and ginger and cook until fragrant, about 15 seconds. Whisk the vinegar mixture to recombine, then add with the chicken to the skillet. Toss until all the ingredients are well coated with sauce. Sprinkle with scallions before serving.
Have a great night, friends!