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sweet And Sour Chicken 2 Pounds Boneless Chicken Breasts,
Cut Into 1/2-inch Cubes
3 Tablespoons Sherry
4 Teaspoons Soy Sauce, Divided
1/2 Teaspoon Ground Ginger
1 Medium Green Bell Pepper
1 Medium Red Bell Pepper
2 Tablespoons Cider Vinegar
2 Tablespoons Water
1 Tablespoon Cornstarch
1 (20 Ounce) Can Pineapple Chunks In Heavy Syrup
1 Tablespoon Slivered Fresh Ginger in A Large, Shallow, Microwave-safe Dish, Toss Chicken With Sherry, 2 Teaspoons Soy Sauce And Ground Ginger. Remove And Discard Stem, Rib And Seeds From Peppers; Cut Into Strips. Cut Strips In Half Crosswise; Set Aside. In A Large Glass Bowl, Combine Vinegar, Water, Cornstarch And 2 Teaspoons Soy Sauce; Mix Well. Stir In Pineapple Chunks And Their Syrup And The Pepper Strips. Microwave On High, Stirring Once, 3 Minutes Or Until Sauce Is Thickened And Clear; Set Aside. cover Chicken With Wax Paper; Microwave On High 6 Minutes, Stirring After 3 Minutes. With A Slotted Spoon, Add Chicken And Slivered Ginger To Pineapple Mixture. Stir; Then Spoon Mixture Onto Serving Platter. Serve With Cooked Rice. Garnish With Scallion Flowers, If Desired. serves 6. |
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