Stir-fry Breaded Chicken In Sweet And Sour Sauce

Total Time: 45 mins Preparation Time: 45 mins

Ingredients

• Servings: 4
• 1 (15 ounce) can pineapple chunks
• 1/4 cup ketchup
• 1 tablespoon cornstarch
• 2 tablespoons red wine vinegar
• 2 tablespoons water
• 1 tablespoon sugar
• 1 beaten egg
• 1 tablespoon cornstarch
• 12 -14 ounces boneless skinless chicken breasts, cut into 1-inch cubes
• 1 1/2 cups finely crushed saltine crackers
• 1 -2 tablespoon oil
• 1 green bell pepper, cut into about 1/2-inch pieces
• 5 green onions (bias-sliced into about 1-1/2-inch pieces)
• 1 red bell pepper, cut into about 1/2-inch pieces

Recipe

• 1 drain the pineapple reserving 3/4 cup of the juice.
• 2 in a small bowl, whisk together the reserved pineapple juice, ketchup, 1 tablespoon cornstarch, vinegar, water and sugar; set aside.
• 3 in a medium bowl, whisk together the egg and 1 tablespoon cornstarch until smooth.
• 4 add in the chicken pieces; stir to coat the chicken with egg mixture.
• 5 pour the cracker crumbs into a shallow dish.
• 6 roll chicken pieces in the crumbs to coat evenly.
• 7 heat the oil in a wok or large skllet (adding more oil in if needed during cooking).
• 8 set to medium heat.
• 9 add half of the chicken pieces into the wok; stir-fry for about 3 minutes, or until chicken is no longer pink.
• 10 remove from the wok and place into a preheated 275 degree oven to keep warm.
• 11 repeat with remaining chicken.
• 12 add in the peppers and green onions; stir-fry for 2-3 minutes or until crisp-tender, remove the veggies.
• 13 stir pineapple juice mixture slightly and add into the wok; cook and stir until thickened and bubbly, then cook for 2 minutes more.
• 14 return the chicken, veggies and pineapple chunks to the wok.
• 15 stir all ingredients together to coat with sauce; cook annd stir about 1 minute more or until heated through.
• 16 serve with rice.