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
- Preheat oil in a wok or large skillet over high heat.
- Stir fry green peppers and onion in hot oil for 2 to 3 minutes or till crisp-tender.
- Remove from wok. Add more oil if necessary.
- Reheat chicken or pork in a skillet.
- Drain pineapple, reserving juice.
- 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.
- Return green pepper and onion to skillet. Stir in pineapple and the thickened sauce.
- Cook and stir until heated through.
- Serve with rice, if desired.
This post is linked to Eat at Home’s Ingredient Spotlight.