Monday, August 9, 2010
Sweet & Sour CHicken
I made this recipe a few days ago and it was very good! I just used the recipe on the back of the bottle (with a few omissions).
Prep Time: 20 minutes
Total Time: 20 minutes
Makes: 6 servings (1 cup)
2 tablespoons Wesson® Vegetable Oil, divided
1 small onion, chopped No onions- allergic
1 large red bell pepper, seeded, cut into 3/4-inch chunks
1 pound boneless, skinless chicken breast or thighs, sliced into 2 x 1/2-inch slices
1 can (8 ounces) La Choy® Bamboo Shoots, drained Left these out- not sure if my family would eat them.
1 can (20 ounces) pineapple chunks, drained
1 jar (10 ounces) La Choy Sweet & Sour Sauce- Gluten Free
1 tablespoon La Choy Soy Sauce-Gluten Free
1 tablespoon cornstarch
1 tablespoon water
La Choy Chow Mein Noodles (optional) Instead of noodles I served it on top of rice.
1. Heat 1 tablespoon oil in large skillet or wok over high heat. Cook and stir onion and red bell pepper about 2 minutes, or until crisp-tender. Remove from skillet; set aside.
2. Pour remaining 1 tablespoon oil into skillet. Cook and stir chicken about 4 minutes or until no longer pink. Add onion and bell pepper back to skillet. Stir in bamboo shoots and pineapple chunks.
3. Combine sweet & sour sauce and soy sauce in small bowl; add to skillet. Stir together cornstarch and water until smooth; add to skillet. Cook until heated through and sauce thickens, stirring occasionally, about 1 minute. Serve with chow mein noodles, if desired.