Recipe: Sweet and Sour Chinese Almond Chicken (stir fried, using pineapple)

SWEET AND SOUR CHINESE ALMOND CHICKEN

"Colorful and tasty with a flavorful sweet sauce."

1 pound boneless, skinless chicken breasts, cut in 1/2-inch thick strips
2 tablespoons Argo Corn Starch, divided use
1/4 cup rice vinegar (or rice wine vinegar)
1/4 cup sugar
1 1/2 tablespoons soy sauce
1 tablespoon ketchup
1/2 cup water
2 tablespoons Mazola Corn Oil
1/3 cup whole or slivered blanched almonds
1 green onion, finely chopped
2 cloves garlic, minced
2 teaspoons grated fresh ginger (or 1/2 teaspoon ground ginger)
1/8 teaspoon Spice Islands Crushed Red Pepper
1 red bell pepper, cut into 1/2-inch chunks
1 (8 ounce) can pineapple chunks, drained
8 ounces snow peas
Hot cooked rice (for serving)

Toss chicken with 1 tablespoon corn starch in a medium bowl to coat lightly; set aside.

Combine rice vinegar, sugar, soy sauce, ketchup, 1/2 cup water and remaining 1 tablespoon corn starch in a small bowl; set aside.

Heat oil in a wok or large nonstick skillet over medium-high heat. Add chicken and cook, stirring quickly and frequently (stir fry), for 3 minutes or until no longer pink.

Add almonds, green onion, garlic, ginger and crushed red pepper; stir-fry 30 seconds. Add red pepper, pineapple and snow peas, and stir-fry 3 minutes longer.

Stir vinegar mixture until blended then pour into wok. Stirring constantly, bring to boil and boil 1 minute.

Serve with rice.

Makes 4 servings
Source: Argo Corn Starch, ACH Food Companies, Inc.