Sweet and Sour Chicken

This visual delight is one of Glen's favorites! The actual cooking time for this meal is quite short (especially when you use couscous instead of rice), so when I know I'm going to have a crazy evening I like to chop the chicken and peppers and grate the carrots early in the day so I can whip it up super fast. We love the tender chunks of chicken and the light crispness and bright colors of the vegetables.   And best of all, the kids like it as much as Glen.

Click here for printable recipe.

The ingredients:

2 Tbs. oil
1 lb. chicken breasts, cubed
1 cup grated carrots
1 red pepper, cut into strips
1 green pepper, cut into strips
2 garlic cloves, minced
1 cup pineapple chunks, drained (reserving 1/4 cup juice for the sauce)
salt and pepper, to taste
3/4 cup honey roasted peanuts (optional, but highly recommended)
Hot cooked rice or couscous

Sauce:
3 Tbs. vinegar
2 Tbs. soy sauce
1/4 cup pineapple juice
2 Tbs. water
1 Tbs. brown sugar
1 Tbs. corn starch
1 tsp. ground ginger

In a large skillet, heat oil; add chicken. Cook chicken over medium heat stirring occasionally, until lightly browned. While chicken is cooking prepare sauce in a separate bowl. When chicken is browned add carrots, peppers, and garlic; cook, stirring frequently for about two minutes longer. Pour sauce over chicken mixture and stir in pineapple chunks (you may want to chop the chunks into fourths first, so they're not such big bites) and honey roasted peanuts. Cook just until boiling--about two minutes. Serve hot over cooked rice or couscous. Serves 6-8.

Enjoy!