Tuesday, January 25, 2011

Sweet-and-Sour Popcorn Chicken

We recently had a family meal together with our grown kids in the area coming home for the evening ... gathering together before our youngest son took off for a job in Seattle. I chose this main dish to serve ... Sweet-and-Sour Popcorn Chicken. A delicious meal, and also an easy one. I wanted to be able to focus on our family, especially Lance, and wanted something that wouldn't be too time-consuming. And we love this recipe!

Sweet-and-Sour Popcorn Chicken

1 medium green pepper, cut into 1-inch pieces
1 small onion, thinly sliced
1 Tablespoon vegetable oil
1 can (20 oz) unsweetened pineapple chunks
3 Tablespoons white vinegar
2 Tablespoons soy sauce
2 Tablespoons ketchup
1/3 cup packed brown sugar
2 Tablespoons cornstarch
1 pkg (12 oz) frozen popcorn chicken

In a large skillet or wok, stir-fry green pepper and onion in oil for 3-4 minutes or until crisp-tender. Drain pineapple, reserving the juice in a 2-cup measuring cup; set pineapple aside. Add enough water to the juice to measure 1 1/3 cups; stir in the vinegar, soy sauce, and ketchup.

In a bowl, combine brown sugar and cornstarch. Stir in pineapple juice mixture until smooth. Gradually add to the skillet. Bring to a boil, uncovered, for 4-5 minutes or until heated through. Microwave chicken according to pkg directions. Stir into pineapple mixture. Serve immediately, over rice.

Yield: 4 servings

Linked to Tasty Tuesday

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