Sweet and sour chicken (or pork)

This is a simple 15-minute meal if you used already-cooked chicken or pork!  When my hubby tasted it, he told me it was better than the sweet and sour chicken you get in Chinese restaurants.  Now that’s saying a lot.

(There is no picture because as soon as it was finished cooking, my hubby had to eat so he could get to work.)

Stars of the recipe:

• 1 lb of diced-up chicken or pork (already cooked)
• 1 Tbsp oil
• 1 cup green pepper, cut into 1-inch pieces
• 1 cup onion, cut into thin wedges
• 1 (15 oz.) can of pineapple chunks in juice
• 1/4 cup brown sugar, firmly packed
• 1/4 cup white vinegar
• 2 Tbsp. cornstarch
• 2 Tbsp. soy sauce

Steps:

1. Preheat oil in a wok or large skillet over high heat.
2. Stir fry green peppers and onion in hot oil for 2 to 3 minutes or till crisp-tender.
3. Remove from wok.  Add more oil if necessary.
4. Reheat chicken or pork in a skillet.
5. Drain pineapple, reserving juice.
6. In a small pan, combine the juice, brown sugar, vinegar, cornstarch, and soy sauce.  Bring to a boil; cook for about 1 minute or till thickened, stirring constantly.
7. Return green pepper and onion to skillet.  Stir in pineapple and the thickened sauce.
8. Cook and stir until heated through.
9. Serve with rice, if desired.

This post is linked to Eat at Home’s Ingredient Spotlight.

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