My friend Cher made this years ago for one of our LOST nights and I've been making it ever since. She got the original recipe here, but I've modified it through the years and I'll be giving additional suggestions for substitutions and tweaking it to fit your tastes.
Time: 45 minutes to an hour
Step 1: Gather Yourself Some Ingredients.
- 1 lb of chicken, cut into bite size pieces
- 1 egg white
- 1/2 tsp salt
- 2 tsp cornstarch
- 1 yellow bell pepper
- 1 red bell pepper
- 1 onion
- pineapple chunks
- 1/4 cup ketchup
- 1/4 cup white vinegar
- 8 oz can pineapple chunks - you'll use 1/4 cup of the juice (No pineapple? See the note below.)
- 1 tbsp brown sugar - add more as needed to suit your tastes
- 1 cup rice (I like jasmine)
- 1 3/4 cup water
Step 2: Prep Chicken.
Add your chicken and stir until everything is well coated.
You'll let this sit for about 15 minutes while you get everything else prepped.
Step 3: Make the Sweet and Sour Sauce.
Whisk these together until well combined and taste.
Want it more sweet? Add a little more sugar. More sour? Add more vinegar.
Step 4: Prep the Veggies!
Chop them up into 1 inch-or-so pieces - it all depends on how big you want them to be. Just try to keep everything around the same size so it all cooks at the same rate.
Also take the time to drain the pineapple chunks the rest of the way right now. :)
Step 5: Extra Credit: Rice!
I always do 1 cup rice to 1 3/4 cups water. Rinse the rice well - 3-5 times until the water runs clear. Then cover with the right amount of water, add a pinch or two of salt, and bring to a boil.
Once it boils, stir it, and cover it.
Turn the heat down to a simmer and cook for 18 minutes. Turn the heat off, let rest for 5-10 minutes, and fluff with a fork. :)
It should be done about the same time as the rest of the meal.
Step 6: Cook the Chicken.
Add the coated chicken pieces, making sure to not overcrowd the pan and cook them about one minute per side, so that they're lightly browned. You'll probably need to do this in two or three batches unless you have a gigantic pan. The chicken will still be pink in the middle - it'll finish cooking when it simmers in the sauce.
Reserve the rest of the cooking oil in the pan for the vegetables.
Step 7: Cook the Veggies.
Cook them, stirring frequently, for a few minutes until they get a bit of color and the onions get kinda translucent. You want them to stay pretty firm.
Step 8: Add Sauce and Pineapple!
Turn down the heat, and bring the sauce to a simmer.
Step 9: Add the Chicken and Simmer.
The chicken will be very firm when done, but if you're worried about it - take out of the the biggest pieces and cut into it to make sure you're good to go. :)
Step 10: Serve!
And the leftovers are extra yummy, so it's good for a work lunch the next day.