Tested till perfect Sweet-and-Sour Pineapple Chicken
Sweet-and-Sour Pineapple Chicken
Photography by Matthew Kimura

Sweet-and-Sour Pineapple Chicken

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: May 2008

Recipe4 out of 5 based on 38 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4

Ingredients

  • 1 lb 1lbboneless skinless chicken breastboneless skinless chicken breasts, cut into 1-inch (2.5 cm) cubes
  • 1 1egg whiteegg whites
  • 2 tbsp 2tbspcornstarch
  • 2 tbsp 2tbspall purpose flour
  • 1/4 tsp 1/4tspsalt
  • 1/4 tsp 1/4tspwhite pepper or black pepper
  • 1/3 cup 1/3cupvegetable oil
  • 1/3 cup 1/3cupsodium-reduced chicken broth
  • 3 tbsp 3tbspketchup
  • 1 tbsp 1tbspdry sherry, (optional)
  • 1 tbsp 1tbspsodium-reduced soy sauce
  • 1 tbsp 1tbsprice vinegar
  • 2 tsp 2tspminced gingerroot
  • 1 tsp 1tspgranulated sugar
  • 1 1oniononions, cut into 3/4-inch cubes
  • 1 1sweet red peppersweet red peppers, cut into 3/4-inch cubes
  • 1 1sweet green peppersweet green peppers, cut into 3/4-inch cubes
  • 1 can (250 mL) 1can (250 mL)pineapple chunks, drained
To change the number of servings, enter the number, then press "calculate". or reset

Preparation

Don't miss our photographed step-by-step instructions for this recipe: Sweet and Sour Pineapple Chicken >>

In bowl, combine chicken, egg white, cornstarch, flour, salt and pepper; let stand for 10 minutes.

In wok or large skillet, heat oil over medium-high heat; stir-fry chicken, in batches and reserving cornstarch mixture in bowl, for 3 minutes or until golden-brown. Transfer to plate.

Add broth, 1/3 cup (75 mL) water, ketchup, sherry (if using), soy sauce, vinegar, ginger and sugar to reserved cornstarch; whisk to combine. Set aside.

Discard all but 1 tbsp (15 mL) oil from wok. Stir-fry onion and red and green peppers for about 3 minutes or until tender-crisp.

Add chicken, pineapple and stock mixture to wok; stir-fry for 2 to 3 minutes or until thickened and chicken is coated.

Nutritional Information Per serving: about

cal 273 pro 29g total fat 7g sat. fat 1g
carb 25g fibre 2g chol 66mg sodium 548mg

% RDI:

calcium 3 iron 9 vit A 13 vit C 125
folate 12
All rights reserved. Transcontinental Media G.P. © 2014