I cook a lot of stir fry. It is an easy and quick meal that gets a lot of veggies in front of my family. Not to mention I have voracious rice eaters so this keeps them happy.
Sweet and sour chicken is always a keeper. You can include as many vegetables as you want or cut some out. Whatever you have in the fridge- throw it in the skillet. I highly recommend using fresh pineapple; it makes the dish. However, if you don’t have it around or hate cutting it (I’m not judging) use the canned stuff. On another note; woks are stupid and if you own one you should throw it out. A large skillet does the trick and is better at distributing the heat you need to stir-fry.
Sweet & Sour Chicken
- 6 T apple cider vinegar or red wine vinegar
- 6 T orange juice
- 3 T ketchup
- 1 tsp. cornstarch
- 1 lb. boneless, skinless chicken, diced
- 2 T olive oil
- 1 red onion, diced
- 2 c. pineapple chunks
- 1 c. broccoli
- 1 c. carrots, sliced (I used carrot chips)
- 1 bell pepper, diced
- 3 garlic cloves, minced
- 1 tsp. ginger
Whisk vinegar, orange juice, ketchup, and cornstarch together.
Heat 1 tablespoon olive oil until shimmering. Cook chicken until no longer pink. Transfer to a bowl.
Heat remaining tablespoon of olive oil. Add the onion, garlic, broccoli, carrots, and bell pepper. Cook 2 minutes. Add the pineapple until heated through. Stir in garlic and ginger. Add vinegar/juice mixture. Toss until all the ingredients are well coated with the sauce.