Below is the recipe. Like I said, I modified it a little and that turned out to be a great decision.
- 1 medium green pepper, cut into 1-inch pieces (I added red pepper too)
- 1 small onion, thinly sliced (I don’t like onions, so I used 3 cloves of crushed garlic)
- 1 tablespoon canola oil
- 1 can (20 ounces) unsweetened pineapple chunks (my pineapple was crushed, but still worked)
- 3 tablespoons white vinegar (I used lemon juice)
- 2 tablespoons soy sauce
- 2 tablespoons ketchup
- 1/3 cup packed brown sugar
- 2 tablespoons cornstarch (flour is better to me)
- 1 package (12 ounces) frozen popcorn chicken (My recipe used 3 skinless chicken breasts)
- In a large skillet or wok, stir-fry green 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. Add pineapple. Reduce heat; simmer, uncovered, for 4-5 minutes or until heated through.
- Meanwhile, microwave chicken according to package directions. Stir into pineapple mixture. Serve immediately. Yield: 4 servings.
I topped mine with crushed red pepper and served over white rice.
PS--The serving sizes are big!
I have always liked Sweet & Sour Chicken, and now that I know how to make it, I think it will become a regular menu item. I do not recommend eating this anywhere near a dog. Eat where they cannot see your food because they will then stare at it the whole time you eat.