Sweet-And-Sour Popcorn Chicken

  • 1 medium red pepper, cut into 1-inch pieces
  • 1 small onion, sliced
  • 1 Tbs. canola oil
  • 1 can (20oz.) unsweetened pineapple chunks
  • 3 Tbs. white vinegar
  • 2 Tbs. soy sauce
  • 2 Tbs. ketchup
  • 1/3 C brown sugar
  • 2 Tbs. cornstarch
  • 1 package (12oz.) frozen popcorn chicken

In a large skillet or wok, stir-fry red pepper and onion in oil for 3-4 minutes or until crisp-tender. Drain pineapple, reserving the juice in a 2-cup measuring cup; set pineapple aside. Add enough water to the juice to measure 1-1/3 cups; stir in the vinegar, soy sauce and ketchup.

In a large bowl, combine brown sugar and cornstarch. Stir in pineapple juice mixture until smooth. Gradually add to the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in pineapple and heat through.

Meanwhile, cook chicken in oven according to package directions. Stir into pineapple mixture. Serve immediately.

Date Added:October 04, 2016
Classification:Poultry Main Dishes
Source:Taste of Home
Course:Main Course

Bake, Stovetop