Sweet and Sour Chicken
4 servings
1 tablespoon plus 2 teaspoons soy sauce, divided
1 tablepoon chicken broth
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon ground ginger
1 pound boneless, skinless chicken tenders, cut into 1 inch cubes
1 can (20 ounces) pineapple chunks
2 tablespoons plus 1/3 cup cornstarch, divided
2 tablespoons sugar
1/4 cup cider vinegar
1/4 cup ketchup
1 tablespoon oil
2 cups hot cooked rice
4 servings
1 tablespoon plus 2 teaspoons soy sauce, divided
1 tablepoon chicken broth
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon ground ginger
1 pound boneless, skinless chicken tenders, cut into 1 inch cubes
1 can (20 ounces) pineapple chunks
2 tablespoons plus 1/3 cup cornstarch, divided
2 tablespoons sugar
1/4 cup cider vinegar
1/4 cup ketchup
1 tablespoon oil
2 cups hot cooked rice
Combine 1 tablespoon soy sauce, broth, salt, garlic powder and ground ginger in a large, resealable plastic bag. Add chicken and refrigerate for 30 minutes. Drain pineapple, reserving juice; set pineapple aside. Add enough water to juice to measure 1 cup. Combine 2 tablespoons cornstarch, sugar and pineapple juice mixture until smooth; stir in vinegar, ketchup and remaining soy sauce. Set aside. Drain chicken and discard marinade. Place remaining cornstarch in a large, resealable plastic bag. Add chicken and toss to coat. In a skillet, cook chicken in oil until done. Remove and keep warm. Stir pineapple juice mixture and add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken and reserved pineapple; heat through. Serve over rice and enjoy!
