Sweet and Sour Chicken with Pineapple and Red Onion
Yield: 6servings
Prep Time: 15 minutesmins
Cook Time: 15 minutesmins
Total Time: 30 minutesmins
Ingredients
Sweet and Sour Chicken:
¾poundboneless skinless, chicken breasts, cut into uniform pieces
1tablespoonsoy sauce
1tablespoonrice vinegar
2 to 3tablespoonsvegetable oil
1mediumred onion, peeled and cut into thin strips
1 (20-ounce)canpineapple tidbits or 2 cups fresh pineapple cut into wedges, (I used canned pineapple)
3mediumscallions, green parts cut into ¼-inch lengths and white parts minced
1tablespoonminced garlic
1tablespoonminced fresh ginger
1recipesweet and sour stir-fry sauce (see below)
Sweet and Sour Stir Fry Sauce:
3tablespoonsred wine vinegar
3tablespoonssugar
1 ½tablespoonstomato sauce
1 ½tablespoonpineapple or orange juice, I reserved the pineapple juice from the can of tidbits before I drained it completely
¼teaspoonsalt
Instructions
Toss the chicken with the soy sauce and vinegar in a medium bowl; set aside for 15 minutes, tossing once or twice.
Heat a 12- or 14-inch skillet over high heat for 3 to 4 minutes (the pan should be so hot you can hold an outstretched hand 1 inch over the pan for only 3 seconds.) Add 1 tablespoon oil and swirl it so the oil evenly coats the bottom of the pan. Heat the oil until it just starts to shimmer and smoke. Check the heat with your hand as before.
Drain the chicken and add it to the pan. Stir-fry until seared and about three-quarters cooked, 2 ½ to 3 minutes. Scrape the cooked chicken and all of the liquid into a bowl. Cover and keep warm.
Let the pan come back up to temperature, 1 to 2 minutes. When it is hot, drizzle in 2 teaspoons oil. When the oil just starts to smoke, add the onions and stir-fry until just tender-crisp, 1 to 2 minutes. Add the pineapple and cook 1 minute. Add the scallion greens and cook 15 to 30 seconds.
Clear the center of the pan and add the white parts of the scallions, garlic, and ginger. Drizzle with ½ teaspoon oil. Mash into the pan with the back of a spatula. Cook until fragrant but not colored, about 10 seconds. Remove the pan from heat and stir the scallions, garlic, and ginger into the vegetables for 20 seconds.
Return the pan to the heat and add the cooked chicken. Stir in the sauce and stir-fry until the ingredients are well coated with sauce and sizzling hot, about 1 minute. Serve immediately with rice.
For the Sweet and Sour Stir Fry Sauce: Combine all the ingredients in a small bowl and set aside. Because we like things a little more saucy in our family, I one-and-a-halved this recipe to give a little bit more sauce to the stir-fry.