One thing I love about cooking is the aromas that are created when food is baking, sauteing, roasting and grilling. Sometimes the smells that linger in the kitchen are more satisfying than actually eating what is being made. OK maybe not, but sometimes I wish I could just capture a smell. I love the smell of garlic hitting a hot skillet and I love the smell of peppers sauteing. This dish hits those senses when it is cooking. The combination of the soy, ginger, vinegar, and brown sugar combined with the chicken and peppers makes this a satisfying meal. Better yet, its a one skillet meal so clean up is a breeze.
I know one thing that has helped me in the kitchen is prepping all the ingredients ahead of time. I admit, I used to grab the ingredients one at a time as I needed it. I have found by gathering all the ingredients ahead of time and measuring them out not only saves time when making a meal but ensures I have all I need to eliminate errors. I am starting to prep in the morning on ingredients that can be prepped earlier in the day and setting them on the counter or in the refrigerator. This way things are ready to go when I am ready to cook. In this recipe all the ingredients can be prepped the night before or in the morning and dinner is ready to be cooked when ready.
Sweet and Sour Chicken
- 1 1/2 pounds boneless chicken breast, cubed
- 2 tablespoons vegetable oil
- 1 cup green pepper, cut in to strips
- 1 cup red pepper, cut in to strips
- 1 cup carrot strips
- 1 garlic clove, minced
- 1 tablespoon cornstarch
- 1/4 cup soy sauce
- 1 8oz can pineapple chunks in juice
- 3 tablespoons distilled white vinegar
- 3 tablespoons brown sugar
- 1/2 teaspoon ground ginger
- Pinch of salt and pepper
- Heat oil in large skillet on medium-high heat. Sprinkle chicken with salt and pepper and add to skillet. Cook chicken stirring occasionally until all sides are brown and is cooked thoroughly.
- Add peppers, carrots and garlic and cook until slightly tender, about 5 minutes.
- Mix cornstarch with soy sauce. Add to skillet with pineapple with juice, vinegar, sugar and ginger. Cook for an additional 3 minutes until sauce has thickened.
- Serve over white rice or Coconut Rice.