30 minutes
Serves 4-5
Ingredients:
1 pound boneless, skinless chicken thighs
1 1/2 cups cornstarch
1/4 cup canola oil
1 red pepper, cubed
1 medium purple onion, peeled and cubed
1 cup pineapple chunks
12 oz. Sweet and Sour Sauce (We like Kikkoman.)
2 Tbsp. sesame seeds (optional)
Make Dinner:
Chop chicken into 1/2 inch cubes. Heat oil in a large wok over high heat. Dredge chicken in cornstarch to coat thoroughly. Fry chicken in oil using a wooden spoon to stir very quickly. Reduce heat to medium high and continue to brown chicken until cooked through, 5-6 minutes. Remove chicken from pan. Add diced pepper and onion. Sauté until vegetables begin to soften, about 5 minutes. Add chicken back to pan. Mix well. Increase heat to high once again. Add pineapple and sauté another 5 minutes, stirring very quickly and often. Add Sweet and Sour Sauce. Stir to combine all ingredients with sauce. As soon as sauce begins to simmer, remove from heat. Serve Sweet and Sour Chicken topped with sesame seeds, if desired.