Recipe: Sweet and Sour Chicken Stir Fry

SWEET AND SOUR CHICKEN STIR FRY

1/4 cup packed brown sugar
1/4 cup rice wine vinegar
2 tablespoons soy sauce
1 tablespoon sesame oil
1 pound boneless, skinless chicken, cut in cubes
1 (14 oz) can pineapple chunks in juice
4 teaspoons cornstarch
1 tablespoon vegetable oil
2 cloves garlic, minced
1 tablespoon minced ginger
1 whole red bell pepper, sliced
1 cup fresh whole snow pea pods
1 cup sliced celery
1/4 teaspoon hot pepper flakes
steamed cooked rice (to serve)

In a medium bowl stir together the brown sugar, rice wine vinegar, soy sauce and sesame oil. Add chicken and toss to coat; let stand for 10 minutes while preparing the vegetables.

Drain the marinade into a small bowl; drain the pineapple chunks and add juice to the marinade. Whisk in the cornstarch and set aside.

In a large wok or skillet heat the oil over high heat. Add the garlic and ginger and cook 30 seconds or until fragrant.

Add the chicken and stir fry for 2 minutes.

Add the red pepper and stir fry for 3 minutes.

Add snow peas, celery, pineapple and hot pepper flakes; stir marinade mixture and add to wok. Cook for another 2 minutes, stirring until sauce is thickened.

Serving ideas: Serve with steamed rice.

Servings: 4
Source: Quick Chicken by Rose Murray