Sweet and Sour Chicken

This meal was SUPER tasty! The flavor was great and was very similar to take out. The pineapple added some sweetness to the dish and complemented the chicken well. We enjoyed this over brown rice with a salad on the side. I definitely plan on making this meal again.

Adapted from Kelly’s Kitch

Ingredients
1 can pineapple chunks (8 oz)
1/2 cup sweet and sour sauce
1 lb boneless, skinless chicken breasts (cut into 1-inch pieces)
1 tbsp soy sauce
2 tsp olive oil
1 medium red pepper, sliced
1 medium carrot, thinly sliced

Directions
1. Drain pineapple, reserving 2 tbsp juice. In a small bowl, stir together pineapple juice and sweet and sour sauce. In a medium bowl, toss chicken with soy sauce and set aside.

2. In a medium skillet, heat oil on medium-high heat. Add peppers and carrots and cook for 4 minutes until vegetables are crisp-tender. Remove from skillet and set aside.

3. Using a slotted spoon, add chicken to pan. Cook and stir for 3-4 minutes or until chicken is no longer pink. Add sweet and sour mixture, vegetables and pineapple chunks. Heat thoroughly and serve over rice.

The Facts
4 Servings