This quick and easy Chinese recipe can be made at home. It’s much healthier than takeout!
I love to make Chinese at home. It’s cheaper, tastes better, and the ingredients are not skimped. This is a great weeknight meal because it’s quick and easy.
You should know by now that Jason dislikes Chinese food because it is too greasy. But when I served this to him, he ate it up so quickly and didn’t leave a rice grain on his dish!
It’s that good. Fresh pineapples with a great balance of sweetness and sourness. You can also add Sriracha to the mix for an extra spicy kick!
Make the sweet-sour sauce first by mixing red wine vinegar with pineapple or orange juice, sugar, and cornstarch. Let’s go for a swim.
- Cut 1 pound of boneless and skinless chicken breasts into 1-inch cubes
- Use two teaspoons of soy sauce
- Dry vermouth or Sherry, two teaspoons
- Divide four teaspoons of canola oil
- Cut two small red onions into wedges of 1/2 inch.
- 2 cups of pineapple chunks
- Three cloves garlic, minced
- Fresh ginger grated to 1 tablespoon
- Three scallions, finely chopped, with white and green parts separated
- Sriracha is used for serving.
For the sweet-and-sour sauce,
- Red wine vinegar six tablespoons
- Use six tablespoons of orange or pineapple juice
- 6 Tablespoons of sugar
- Three tablespoons of ketchup
- Cornstarch, one tablespoon
- Half a teaspoon of salt
In a small bowl, combine the sugar, cornstarch, red wine vinegar, and ketchup with the pineapple or orange juice.
Combine the chicken with the soy sauce, vermouth, or Sherry in a medium-sized bowl.
In a large skillet, heat two teaspoons of canola oil over medium-high heat. Add the mixture of chicken and cook it, rotating occasionally, for 8-10 minutes or until all sides are browned. Transfer onto a serving plate.
Add the remaining two teaspoons of canola oil into the skillet. Stirring frequently, add the onions to the skillet, and cook for about 2 minutes or until they are lightly browned. Stir in pineapple and heat through for about 1 minute. Stirring constantly, add the garlic, ginger, and scallion greens. Cook for about a minute until fragrant. Add the scallion leaves, scallion juices, as well as the chicken. Stir frequently until heated, approximately 2 minutes. Stir in the sauce mix. Bring to a rolling boil, reduce heat, and simmer for 1-2 minutes until the sauce is thickened.