Ingredients and Weight:
- 1 pound boneless, skinless chicken breasts (cut into 1-in pieces)
- 1 cup cornstarch
- 1/4 cup vegetable oil
- 1 green bell pepper (cut into 1-in pieces)
- 1 red bell pepper (cut into 1-in pieces)
- 1 large onion (cut into 1-in pieces)
- 1 can (14.5 oz) pineapple chunks (drained)
- 1 can (15 oz) bamboo shoots (drained)
Sauce Ingredients:
- 1/2 cup brown sugar
- 1/4 cup apple cider vinegar
- 1/4 cup soy sauce
- 1/4 cup tomato sauce
- 2 tablespoons water
- 1 tablespoon cornstarch
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- In a shallow dish, dredge chicken in cornstarch.
- Heat oil in a large skillet or wok over medium-high heat. Add chicken and cook until golden brown on all sides. Remove chicken from skillet and set aside.
- Add bell peppers, onion, pineapple, and bamboo shoots to skillet. Cook until vegetables are tender-crisp, about 5 minutes.
- In a small bowl, whisk together brown sugar, apple cider vinegar, soy sauce, tomato sauce, water, and cornstarch.
- Return chicken to skillet. Pour sauce over chicken and vegetables. Cook, stirring constantly, until sauce thickens and coats chicken and vegetables, about 2 minutes.
Nutritional Information:
- Calories: 350 per serving
- Fat: 15g
- Carbohydrates: 40g
- Protein: 25g
- Fiber: 3g
Dish Characteristics:
- Sweet and tangy flavor
- Crispy chicken and tender-crisp vegetables
- Colorful and visually appealing
User Comments:
- "This dish was a hit at my party! The sauce was perfect, not too sweet or sour."
- "The chicken was cooked to perfection and the vegetables were still crunchy."
- "I would definitely recommend this recipe to anyone looking for a delicious and easy Asian-style dish."
Special Precautions and Tips:
- If you don't have cornstarch, you can use all-purpose flour as a substitute.
- To make a vegetarian version of this dish, omit the chicken and add more vegetables.
- Serve over rice or noodles for a complete meal.