Sweet and Sour Chicken

Ingredients

• 2 tablespoons canola oil
• 2 pounds, boneless, skinless chicken breast, cut into thin strips
• 1 can (20 ounces) pineapple chunks in heavy syrup, drained and liquid reserved
• 1 can (8 ounces) sliced water chestnuts, drained
• 1 cup fresh broccoli florets
• 1 medium-sized red bell pepper, cut into 3/4 inch chunks
• 2 tablespoons light soy sauce
• 1 tablespoon white vinegar
• 1 tablespoon ketchup
• 2 tablespoons cornstarch
• 2 tablespoons sugar
• 1 cup fresh snow peas, trimmed

Directions

Heat the oil in a large skillet or wok over high heat. Add the chicken and stir-fry for 4 to 5 minutes or until no pink remains.

Add the pineapple chunks, water chestnuts, broccoli, and bell pepper. Stir-fry for 3 to 4 minutes or until the vegetables are crisp-tender.

In a small bowl, combine the reserved pineapple liquid, the soy sauce, vinegar, ketchup, cornstarch, and sugar; mix well. Stir into the skillet and cook for 3 minutes. Add the snow peas and cook for one minute, or until the sauce thickens. Serve immediately.

Nutrition Facts