Sweet and Sour Chicken
Ingredients
For the sauce
¾ cup brown sugar
½ cup white vinegar
2 tablespoons soy sauce
¼ cup ketchup
5 Peppadew Piquante Peppers
1 tablespoon cornstarch
2 tablespoon cold water
For the chicken
4 inch boneless skinless chicken breasts, cut
⅓ cup corn starch
2 tablespoons vegetable oil
2 bell peppers roughly chopped, any variety
1 large onion chopped
1 carrot cut into small sticks
small can of pineapple chunks
For the sauce
¾ cup brown sugar
½ cup white vinegar
2 tablespoons soy sauce
¼ cup ketchup
5 Peppadew Piquante Peppers
1 tablespoon cornstarch
2 tablespoon cold water
For the chicken
4 inch boneless skinless chicken breasts, cut
⅓ cup corn starch
2 tablespoons vegetable oil
2 bell peppers roughly chopped, any variety
1 large onion chopped
1 carrot cut into small sticks
small can of pineapple chunks
Method of Preparation
For the sauce: Add the brown sugar, vinegar, soy sauce, ketchup, and Piquante Peppers to a food processor until smooth.
Add to a medium sauce pan. Stir and bring to a boil. In a small bowl or mug whisk together the 1 tablespoon corn starch and cold water until dissolved.
Add to sauce pan and stir until thickened, then reduce to low heat.
For the Chicken: Add chicken pieces and corn starch to a large plastic food storage bag. Seal and shake to coat chicken.
In a large pan or wok, about 2 tablespoons of oil. Add coated chicken. Stir-fry over medium heat for about 5 minutes.
Add both the bell peppers, carrots and onions. Continue to cook over medium heat until chicken is browned and cooked through.
Add sauce and pequante peppers and pineapple to chicken and peppers.
