Sweet and Sour Chicken

Source

All You

Prep Time

10 min

Cook Time

28 min

Total Time

38 min

Ingredients

Display units in Metric

Serves Change

1	cup	long-grain white rice
1	pound	boneless, skinless chicken thighs cut into 1-inch pieces
¹⁄₂	cup	ketchup
2	tablespoons	white vinegar
¹⁄₄	cup	packed light brown sugar
1	tablespoon	soy sauce
1 ¹⁄₂	tablespoon	cornstarch
1		8-ounce can pineapple chunks packed in juice drained, juice reserved

1. Bring rice and 2 cups water to a boil over high heat. Cover, reduce to low and cook until tender, about 15 minutes.

2. Warm a large skillet over high heat; mist with cooking spray. Add chicken and cook, stirring, until browned, about 8 minutes. Remove and set aside.

3. Reduce heat to medium. In same skillet, whisk together ketchup, vinegar, brown sugar, soy sauce and 2 tablespoons water. Whisk cornstarch into reserved juice; stir into skillet. Whisk until slightly thickened, about 2 minutes.

4. Add pineapple and chicken, stir and cook until heated through, about 2 minutes. Serve on top of rice.

1. Bring rice and 2 cups water to a boil over high heat. Cover, reduce to low and cook until tender, about 15 minutes.
2. Warm a large skillet over high heat; mist with cooking spray. Add chicken and cook, stirring, until browned, about 8 minutes. Remove and set aside.
3. Reduce heat to medium. In same skillet, whisk together ketchup, vinegar, brown sugar, soy sauce and 2 tablespoons water. Whisk cornstarch into reserved juice; stir into skillet. Whisk until slightly thickened, about 2 minutes.
4. Add pineapple and chicken, stir and cook until heated through, about 2 minutes. Serve on top of rice.

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