Sweet and Sour Chicken with Vegetables

What You’ll Need

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

What to Do
In a large skillet or wok, heat oil over high heat. Add chicken and stir-fry for 4 to 5 minutes, or until no pink remains.

Add pineapple chunks, water chestnuts, broccoli, and red 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 skillet or wok and cook 3 minutes. Add snow peas and cook 1 minute, or until sauce has thickened. Serve immediately.



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