Chicken & Veggies With Sweet & Sour Sauce


Photo: Kitch-N-Chik
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Ingredients

2 large Chicken Breasts, cut into chunks
3 tablespoons Olive Oil
2 cloves Garlic, crushed
2 cups Celery, in ΒΌ inch slices
1/2 cup baby Carrots, chopped
1 Onion, chopped into large chunks
3/4 cup fresh Mushrooms, chopped into large pieces
1 can (5 oz) Bamboo shoots, drained
1 can (5 oz) sliced Waterchestnuts, drained
1 1/4 cups Chicken Broth
cup Brown Sugar
cup Rice Vinegar
1/4 cup Ketchup
1 tablespoon Soy sauce (La Choy brand is wheat free)
1 can (8 oz) Pineapple Chunks, drained, with juice reserved
2 tablespoons Cornstarch
4 cups prepared White Rice

Preparation

1
Dissolve the cornstarch in 1/4 cup of the cold chicken broth and set aside.
2
In a saucepan, heat 1 cup of the broth, pineapple juice, sugar, vinegar, ketchup and soy sauce.
3
Bring to a boil, stirring constantly.
4
Add the cornstarch mixture and cook until it thickens, then for one minute more.
5
Turn down heat to keep warm while you prepare the chicken and veggies.
6
In a large skillet, heat the olive oil and cook the chicken until white. Remove the chicken from the pan, leaving the oil and drippings.
7
Into the still hot skillet, add the garlic, celery, carrots, onion and mushrooms. Cook 3-4 minutes, stirring constantly.
8
Add the bamboo shoots and waterchestnuts; cook 3-4 minutes more.
9
Stir in chicken and pineapple chunks, turn off heat. Let sit covered for 3-4 minutes.
10
Serve the chicken and veggies over the prepared white rice and pour the sauce over the top.

Tools

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Tags:

chicken
wheat free
dairy free

Yield:

4 servings

Added:

Tuesday, May 10, 2011 - 6:21pm

Creator:

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