Sweet-and-Sour Chicken
- 2 tablespoons soy sauce
- 2 cloves garlic, minced
- 1 (1-inch) piece of ginger, peeled and minced
- 1–2 tablespoons prepared chili sauce
- 1 pound boneless, skinless chicken breasts, cut into 1-Â inch cubes
- 1 tablespoon vegetable oil
- 1 small onion, thinly sliced
- 1 green and 1 red bell pepper, seeded and cut into 1-inch pieces
- 8 ounces canned pineapple pieces, drained
- 4–6 tablespoons prepared Plum Sauce
- Jasmine rice, cooked according to package directions
Instructions:
The green and red peppers complement the sweetness of the pineapple. The chili sauce offsets the plum sauce.
- In a small bowl, combine the soy sauce, garlic, ginger, and chili sauce. Add the chicken pieces, stirring to coat. Set aside to marinate for at least 20 minutes.
- Heat the oil in a wok or large skillet over medium heat. Add the onion and sauté until translucent, about 3 minutes.
- Add the chicken mixture and continue to cook for another 3 to 5 minutes.
- Add the bell peppers, the pineapple, and plum sauce. Cook for an additional 5 minutes or until the chicken is cooked through.
- Serve over lots of fluffy Jasmine rice.