Easy Sweet and Sour Chicken Dish
Here’s an easy sweet and sour chicken dish that a friend of mine (Thanks Teresa Branstetter Kimble!) made and shared with some modifications. I ask her if I could share it with you and she said yes, so with no further adieu…..
Ingredients
3 tablespoons All Purpose Flour
1/2 teaspoon garlic powder
1/2 teaspoon salt
2 green bell peppers diced
1 small onion chopped
1/2 cup ketchup
1/2 cup lemon juice
1/2 cup crushed pineapple with juice
1/3 cup packed brown sugar
1/2 tsp. black ground pepper
1 pound skinless, boneless chicken breast halves, cut into 1-inch cubes
3 tablespoons vegetable oil, divided
3 celery ribs sliced
- Combine flour, garlic powder, salt, and black pepper in a shallow dish.
- Roll and coat chicken cubes in flour mixture.
- Heat 2 tablespoons vegetable oil in a skillet over medium-high heat.
- Cook and stir chicken in hot oil until not longer pink in the center and juices run clear, 8 to 10 minutes; remove and set aside.
- Heat 1 tablespoon vegetable oil in the same skillet over medium heat.
- Cook and stir celery, green peppers, and onion in heated oil until slightly tender, about 5 minutes.
- Return chicken to the skillet.
- Whisk ketchup, lemon juice, pineapple, and brown sugar in a bowl; pour into the skillet; bring to a boil.
- Cook and stir chicken and vegetables in sauce until heated through, 2 to 3 minutes.
Teresa says, “This sweet and sour chicken, to me, rivals PF Chang’s. To the original recipe I changed 1/3 cup brown sugar to 1/2 cup, added slices of fresh ginger (lots) that I sautéed with the veggies, and a handful of pineapple tidbits. (I also squeezed the lemon juice instead of used the bottled kind.) I served over basmati rice. Prep time, for me, was 45 minutes.”
Thanks for sharing!
I’m thrilled that you posted this! It’s one of the best tasting recipes I’ve ever made that will become a regular around our house. Preparing takes time but it’s so worth it. ?