Chicken Breast is one of those things a lot of people have on hand, but if you're anything like me, you can get stuck making the same way all the time. I thought I'd try making something new and exciting. I came up with Sweet & Sour Chicken served with brown rice and steamed edamame. It was really tasty, and I tried lightly pan frying instead of creating a thick batter and deep frying, like most recipes call for.
3 boneless, skinless, chicken breasts
1 cup cornstarch
1/2 cup rice flour
1 can pineapple chunks (juice reserved)
1/3 cup pineapple juice
1/3 cup ketchup
1/3 cup white vinegar
1/4 cup brown sugar
1/2 cup pineapple juice (from the can)
1/2 small red pepper
1/2 small green pepper
1/3 cup canola oil
The first thing you do is wash and pat the chicken breasts dry. Next cut into cubes and put on a plate. In a large freezer bag, add the rice flour and cornstarch and coat the chicken well. Add the canola oil to a large saute pan and allow it to get hot. Add the chicken in batches shaking off the excess cornstarch mixture. Allow the pieces of chicken to cook, untouched for about 3-4 minutes before turning. Repeat this process until all of the chicken is cooked. Set the chicken aside. In a mixing bowl combine the pineapple juice, ketchup, brown sugar, and vinegar and whisk all of the ingredients together. Cook in a pan on med. heat and stir occasionally. This should cook for about 12-15 minutes. While the sauce is cooking, cut your onion and peppers into large cubes saute in a hot pan with the pineapple chunks. Add the chicken to this mixture after cooking down the veggies for a few minutes. Lastly, add the sauce and combine well. I served this with steamed edamame and short-grain brown rice.