- 1 pound chicken, cut into cubes
- 1/4 cup soy sauce
- 2 tablespoons vegetable oil
- 1/2 cup apple cider vinegar
- 3/4 cup white sugar
- 1/2 cup water
- 3 tablespoons cornstarch
- 1/2 cup water
- 1 (8 ounce) can pineapple chunks - drained with juice reserved
- 1/3 cup tomato soup
- 1 carrot, thinly sliced
- 1/2 onion, cut into chunks
- 1/2 green bell pepper, sliced
- Marinate chicken cubes in soy sauce in a bowl for 30 minutes.
- Heat vegetable oil in a skillet on medium-high heat.
- Remove chicken from soy sauce and cook and stir in the heated skillet until no longer pink in the center and the juices run clear.
- Remove chicken from the skillet and set aside.
- Heat vinegar, sugar and 1/2 cup water together over medium heat in the same skillet until the sugar dissolves.
- Combine cornstarch and 1/2 cup water in a bowl and add to the vinegar mixture.
- Stir mixture and lower heat to medium-low.
- Pour pineapple juice and tomato soup into vinegar mixture and simmer for about 5 minutes.
- Stir in carrots, onion, and bell pepper.
- Simmer for 20 to 25 minutes; until sauce is reddish-yellow and the vegetables are cooked.
- Add the pineapple chunks and cooked chicken to the sauce and heat for 2 to 4 minutes.
05/10/2018
recipepes.com
Kimmy's Favorite Sweet and Sour Chicken, recipe
PT15M
PT1H
5
455 calories
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