Sweet and Sour Chicken with Pineapple and Vegetable Stir-Fry

Another delicious recipe that tastes like take out! This is the first time I have ever made stir-fry without using a seasoning packet. Making the sauce homemade is super easy, and this dish was surprisingly quick to throw together!

I chopped the vegetables up in the afternoon and put them in a Tupperware, and I let the chicken marinate in the fridge all day. When dinner time rolled around I put everything on the stove in a pan and viola, dinner was served!

2 boneless skinless chicken breasts

2 T. soy sauce

2 T. rice vinegar

3 T. vegetable oil

1 T. ground ginger

1 medium red onion, cut into thin strips

1 can pineapple chunks (save the juice!)

3 green onion, chopped

1 green pepper, chopped into big chunks

3 cloves minced garlic

Sweet and Sour Stir Fry Sauce

5 T. red wine vinegar

5 T. sugar

3 T. tomato sauce

3 T. pineapple juice reserved from can

½ tsp. salt

Combine sweet and sour sauce ingredients in a bowl and set aside.

Cut the chicken into chunks. Place in a large Ziploc bag and toss with the soy sauce and vinegar. Let it marinate for at least 15 minutes, but the longer it marinates the better it will taste.

Cook the chicken in vegetable oil in a pan on the stove for 3 minutes. Set aside in a separate bowl the chicken and all the liquid.

In the same pan cook in vegetable oil the onions, green pepper, and when they’re done add the drained pineapple and cook for 1 minute longer. Add the garlic and ginger; cook everything together. Return the cooked chicken and liquid to the pan. Stir in the sweet and sour sauce and stir fry together for 2 minutes. Serve piping hot over white rice.