This recipe for sweet and sour chicken is so delicious and simple to prepare. The tantalising sweetness of the brown sugar and the pineapple makes it a big hit with kids of all ages! Why go through the trouble of ordering Chinese takeout or buy the canned meals you find in the supermarket when you can prepare your own healthy and nutritious sweet and sour chicken in the comfort of your own home.
Remove chicken breast from the package and rinse under cold water. Pat dry with a paper towel and cut into one-inch chunks. Set aside.
Prepare the marinade by combining ¼ tsp. cornstarch, 1 tbsp. soy sauce, ¼ tsp. black pepper, ¼ tsp. salt and 1 minced garlic glove in a large freezer bag. Add the cubed chicken breast to the marinade mixture and toss gently. Chill in the refrigerator for 25 minutes.
Open the can of pineapple chunks and drain the juice into a large measuring cup. Add enough water to the juice to equal 1 cup of liquid. Whisk the remaining 2 tbsp. of cornstarch into the reserved pineapple juice. Add the ¼ cup of brown sugar, 1 tbsp. soy sauce and ¼ cup of vinegar. Stir well and sat aside.
Coat a large non-stick frying pan or wok with cooking spray. Place the pan over high heat until hot. Add ½ tsp. cooking oil and half of the chicken broth.
Remove the chicken and marinade mixture from the refrigerator and add the cubed chicken breast to the hot pan and cook for 6 to 8 minutes. Discard the marinade.
Remove the chicken from the pan and set aside in a small bowl. Cover the bowl with aluminum foil to keep the chicken warm.
Add more oil if needed and the remaining chicken broth. Add the onion wedges red and green bell peppers and snow peas to the pan. Cook for 2 to 3 minutes or until the vegetables are tender yet still crispy.
Put the sweet and sour mixture from step 5, the cranberries and pineapple in the pan and bring to a boil, stirring constantly until thickened. Return the cooked chicken to the pan and heat thoroughly.
Serve the sweet and sour chicken over hot cooked rice. Enjoy!