Sweet-And-Sour Chicken

Recipe Ingredients

1 tablespoon	15ml	Vegetable oil
1 lb	454g / 16oz	Skinned boned chicken breasts
		Cut into 1-inch pieces
1 cup	237ml	Green bell pepper strips
1 cup	110g / 3.9oz	Julienne-cut carrot - (3-inch)
1		Garlic - minced
3/4 cup	177ml	Low-salt chicken broth
1/2 cup	118ml	Low-sodium teriyaki marinade and sauce
1 tablespoon	15ml	Cornstarch
3 tablespoons	45ml	Brown sugar
3 tablespoons	45ml	White vinegar
2 tablespoons	30ml	Sherry
1/2 teaspoon	2.5ml	Ground ginger
8 oz	227g	Unsweetened pineapple chunks - undrained
5 cups	800g / 28oz	Hot cooked rice

Recipe Instructions

Heat oil in a large nonstick skillet over medium-high heat. Add chicken; stir-fry 5 minutes or until chicken is browned. Add bell pepper, carrot, and garlic, and stir-fry 2 minutes.

Combine broth and next 6 ingredients (broth through ginger); stir well. Add broth mixture and pineapple to skillet; bring to a boil, and cook 1 minute or until thickened and bubbly, stirring constantly. Yield: 5 servings (serving size: 1 cup chicken mixture and 1 cup rice).

Source:
Cooking Light, June 1995, page 110

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