Sweet & Sour Chicken Stir-Fry

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  1 lb or 454g

• Pineapple

  Canned, juice pack, drained

  1 ½ cup, sliced or 243g

• Water

  Plain, clean water

  ¼ cup or 59g

• Vinegar

  Distilled

  ½ cup or 120g

• Sugar

  White, granulated sugar

  ¼ cup or 50g

• Carrots

  Cooked, boiled, drained, without salt

  1 ½ cup slices or 234g

• Green bell pepper

  Sweet, green, raw

  1 large (2-1/4 per lb, approx 3-3/4" long, or 164g

• Cornstarch

  2 tbsp or 15g

• Soy sauce

  Made from soy (tamari)

  1 tsp or 6g

• White rice

  Long-grain, regular, raw, enriched

  1 ½ cup or 278g

Directions

1. Cook rice according to package.
2. Chop the raw chicken breasts into small pieces and remember to remove any large pieces of fat. Cook over medium heat until browned. Remove and set aside.
3. Add enough water to the reserved pineapple syrup to measure 1 cup. Stir that liquid, vinegar, and sugar into skillet. Heat until boiling, stirring constantly.
4. Stir in green pepper and carrots (carrots should be mostly cooked; you can steam them in the microwave, if necessary). Reduce heat, cover and simmer 2 minutes.
5. Blend water and cornstarch in a separate bowl. Then add to skillet, stirring constantly, and cook until mixture thickens. Boil and stir 1 minute.
6. Add pineapple chunks, soy sauce, and chicken. Heat through. Serve over rice.

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