I actually made this dish sometime last week. It's a perfect meal for a busy weeknight. It was really quick and easy to make. My husband thought it was a little sweet but my daughter loved it so much (minus the red peppers) that she requested I pack some for her for lunch the next day! I'm not a fan of the sweet-and-sour chicken you can order at your local Chinese restaurant. However, I did think this was pretty good.
Every Day with Rachael Ray, June/July 2011
Salt and pepper
1 cup white rice
1 can (20 oz.) pineapple chunks, drained, 1/2 cup juice reserved
2 tbsp. white vinegar
2 tbsp. soy sauce
4 tsp. cornstarch
1 tbsp. ketchup
2 tsp. finely grated fresh ginger
1 1/4 lbs. skinless, boneless chicken breast, cut into 2-inch pieces
1 tbsp. vegetable oil
1 red bell pepper, cut into 1-inch pieces
1.In a medium saucepan, bring 1 3/4 cups water and 1/2 tsp. salt to a boil; stir in the rice. Cover, lower the heat and simmer until the liquid is absorbed, about 20 minutes. Let stand, covered, for 5 minutes, then fluff with a fork.
2.Meanwhile, in a small bowl, combine the pineapple juice, vinegar, soy sauce, 2 tsp. cornstarch, the ketchup and ginger. In a bowl, toss the chicken with the remaining 2 tsp. cornstarch, 1/2 tsp. salt and 1/4 tsp. pepper.
3.In a large nonstick skillet, heat the oil over medium-high heat. Add the chicken and cook, turning occasionally, until browned, about 5 minutes; transfer to a plate. Add the bell pepper and cook, stirring, until crisp-tender, about 2 minutes. Stir in the pineapple chunks and reserved chicken.
4.Whisk the pineapple juice mixture into the chicken mixture and cook, stirring occasionally, until the sauce has thickened and the chicken is cooked through, about 2 minutes. Serve over the rice.
Family Rating: 1 1/2 thumbs up.