Sweet and Sour Chick’n
00DifficultyIntermediate
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Versatile Ingredients - Sweet Sour Chicken
Yields4 ServingsPrep Time10 minsCook Time15 minsTotal Time25 mins
 1 cup pineapple pizza wedges
 1 red bell pepper, cut into 1” pieces
 1 yellow bell pepper, cut into 1”pieces
 ½ medium yellow onion, cut into 1” pieces
 ½ tbsp minced garlic
 ½ cup Sweet & Sour Drink Mix
  cup ketchup
 4 tsp reduced sodium soy sauce
 ¼ cup sugar
 ½ tbsp cornstarch
 1 tbsp water
 4 cups Teryaki Rice, already prepared
 2 stalks of scallions, sliced into 1” pieces
1

Saute red & yellow bell pepper with yellow onion till tender.

2

Add minced garlic and sute for 1-2 minutes, then add pineapple wedges. Saute for an additional 1-2 minutes.

3

Pre heat deep fryer to 350 degrees.

4

Add sweet and sour drink mix, ketchup, and soy sauce. Let it come to a simmer.

5

Begin frying your chik’n tenders for 4-5 minutes.

6

Add sugar to your sauce and cook for 2 more minutes.

7

Mix your cornstarch with the water to make a slurry and stir into the sauce. Bring it to a simmer and let it thicken.

8

Cut your chik’n tenders into 1” pieces and toss into your sauce and mix well.

9

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

 1 cup pineapple pizza wedges
 1 red bell pepper, cut into 1” pieces
 1 yellow bell pepper, cut into 1”pieces
 ½ medium yellow onion, cut into 1” pieces
 ½ tbsp minced garlic
 ½ cup Sweet & Sour Drink Mix
  cup ketchup
 4 tsp reduced sodium soy sauce
 ¼ cup sugar
 ½ tbsp cornstarch
 1 tbsp water
 4 cups Teryaki Rice, already prepared
 2 stalks of scallions, sliced into 1” pieces

Directions

1

Saute red & yellow bell pepper with yellow onion till tender.

2

Add minced garlic and sute for 1-2 minutes, then add pineapple wedges. Saute for an additional 1-2 minutes.

3

Pre heat deep fryer to 350 degrees.

4

Add sweet and sour drink mix, ketchup, and soy sauce. Let it come to a simmer.

5

Begin frying your chik’n tenders for 4-5 minutes.

6

Add sugar to your sauce and cook for 2 more minutes.

7

Mix your cornstarch with the water to make a slurry and stir into the sauce. Bring it to a simmer and let it thicken.

8

Cut your chik’n tenders into 1” pieces and toss into your sauce and mix well.

9

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.

Sweet and Sour Chick’n