Sweet And Sour Stir Fried Chicken (ATK)

• porties: 4

Ingrediënten

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 oll

4 boneless, skinless chicken breasts (about 1 1/2 pounds), cut crosswise into ½-inch-thick slices

1 pound salad bar vegetables, cut into blte-sized pieces (see note)

3 garlic cloves, minced

1 tablespoon grated fresh ginger

Instructies

1. 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.

2. 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.

Notities

We like a mixture of broccoli, snow peas, peppers, red onion, and baby corn from the supermarket salad bar. Serve over steamed rice, with soy sauce or hot sauce, if desired.

Cooks country 2007 June / July