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Contributed By: susanray
susanray

A simple and quick chicken stir fry with tangy sweet and sour sauce

Ingredients

SWEET & SOUR CHICKEN STIR FRY

2 cups White rice

1 tbs. Vegetable oil

1 lb Chicken breast, cut in 1" strips

16 oz. Package frozen stir fry vegetables

1 cup Pineapple juice

3 tbs. Soy sauce

1 tbs. Honey

2 tbs. Tomato ketchup

1 tbs. Cornstarch

1 1/2 tsps. Five spice powder

2 Garlic cloves, chopped

1 Red pepper, seeded & sliced

1 1/2 cups Bean sprouts

1/4 cup Sliced scallions

Preparation

Cook the rice in boiling salted water until tender, about 15 minutes.

Heat the oil in a wok or frying pan and stir fry the chicken strips for 3-4 minutes, until browned. Add the stir fry vegetables and cook over medium low heat for 5 minutes.

Combine the pineapple juice, soy sauce, honey, ketchup, cornstarch, Five Spice Powder and minced garlic in a small bowl and pour the sauce over the chicken and

vegetables in the pan. Add the red peppers, cook gently for 5 minutes until bubbly and stir in the beansprouts. Drain the rice

and serve topped with the chicken and vegetables. Sprinkle with scallions.

Serves 4

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