Sweet, tangy, and satisfying. The chicken is stir fried instead of battered and deep fried, and is served with a yummy sauce, bell pepper, carrots, onion, and pineapple over rice.
Preparation Time
20 mins
Cooking Time
45 mins
Total Time
1 hr 5 mins
Calories
432 Calories
Recipe Instructions
Step 1
Marinate chicken cubes in soy sauce in a bowl for 30 minutes.
Step 2
Heat vegetable oil in a skillet on medium-high heat.
Step 3
Remove chicken from soy sauce and cook and stir in the heated skillet until no longer pink in the center and the juices run clear.
Step 4
Remove chicken from the skillet and set aside.
Step 5
Heat vinegar, sugar and 1/2 cup water together over medium heat in the same skillet until the sugar dissolves.
Step 6
Combine cornstarch and 1/2 cup water in a bowl and add to the vinegar mixture.
Step 7
Stir mixture and lower heat to medium-low.
Step 8
Pour pineapple juice and tomato soup into vinegar mixture and simmer for about 5 minutes.
Step 9
Stir in carrots, onion, and bell pepper.
Step 10
Simmer for 20 to 25 minutes; until sauce is reddish-yellow and the vegetables are cooked.
Step 11
Add the pineapple chunks and cooked chicken to the sauce and heat for 2 to 4 minutes.
Ingredients
¾ cup white sugar
½ cup water
2 tablespoons vegetable oil
3 tablespoons cornstarch
¼ cup soy sauce
1 carrot, thinly sliced
½ green bell pepper, sliced
½ cup apple cider vinegar
½ onion, cut into chunks
1 (8 ounce) can pineapple chunks - drained with juice reserved
