Saturday, February 7, 2009
Sweet and Sour Chicken
3 tablespoons of olive oil, divided
4 small or 3 large boneless/skinless chicken breasts, cut into bite size pieces
1 red bell pepper, peeled, seeded and sliced
6 scallions, cleaned and sliced into large pieces (whites and greens)
1 cup chicken stock
1/2 cup brown sugar
1 bottle Russian or Catalina salad dressing
1/4 cup soy sauce
1/4 cup apple cider vinegar
1/2 cup corn starch mixed with 1/2 cup water
1 can tid-bit pineapple
Salt & Pepper to taste
In a large skillet, cook chicken in 2 tablespoons olive oil over medium high heat until cooked through (about 6 minutes) stirring occasionally. Remove chicken to a foil covered plate.
Add 1 tablespoon olive oil to the pan and add scallions and bell pepper and saute for 3 minutes on med high heat. Lower heat to med and add chicken stock salad dressing, soy sauce, vinegar, and starch mixture and stir until thickened (about 3 minutes) add salt & pepper and stir in chicken and pineapple.
Serve over rice!