Saute red & yellow bell pepper with yellow onion till tender.
Add minced garlic and sute for 1-2 minutes, then add pineapple wedges. Saute for an additional 1-2 minutes.
Pre heat deep fryer to 350 degrees.
Add sweet and sour drink mix, ketchup, and soy sauce. Let it come to a simmer.
Begin frying your chik’n tenders for 4-5 minutes.
Add sugar to your sauce and cook for 2 more minutes.
Mix your cornstarch with the water to make a slurry and stir into the sauce. Bring it to a simmer and let it thicken.
Cut your chik’n tenders into 1” pieces and toss into your sauce and mix well.
To plate: spoon about a cup of the warm rice and spoon the sweet and sour chik’n next to the rice. Garnish with slice scallions.
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Ingredients
Directions
Saute red & yellow bell pepper with yellow onion till tender.
Add minced garlic and sute for 1-2 minutes, then add pineapple wedges. Saute for an additional 1-2 minutes.
Pre heat deep fryer to 350 degrees.
Add sweet and sour drink mix, ketchup, and soy sauce. Let it come to a simmer.
Begin frying your chik’n tenders for 4-5 minutes.
Add sugar to your sauce and cook for 2 more minutes.
Mix your cornstarch with the water to make a slurry and stir into the sauce. Bring it to a simmer and let it thicken.
Cut your chik’n tenders into 1” pieces and toss into your sauce and mix well.
To plate: spoon about a cup of the warm rice and spoon the sweet and sour chik’n next to the rice. Garnish with slice scallions.