Title: Sweet And Sour Chicken Stir Fry
Categories: Chicken, Chinese
Yield: 6 Servings
2 lb Boneless chicken breasts cut
-into bite sized pieces
2 md Bell pepper cut into bite
-sized pieces
3 Green onions sliced (reserve
-green parts for garnish)
1 cl Garlic, minced
8 oz Can pineapple chunks in
-natural juice
1 c Cherries divided
1/4 c Arrowroot powder
2 tb Oil
FOR THE MARINADE:
1 ts Tamari or soy sauce
1 ts Chinese rice wine
1 cl Garlic, grated
FOR THE SAUCE:
1/2 c Pineapple juice
2 tb Arrowroot powder
1/2 c Cherry juice
1/2 c Ketchup
1/3 c White or rice vinegar
1 ts Tamari
1 c Cane sugar
For the Marinade: In a medium bowl, whisk together the tamari
Chinese rice wine, and grated garlic. Add the chicken pieces to
the bowl and stir to coat. Cover and refrigerate.
For the Sauce: Separate the pineapple chunks from the pineapple
juice. Reserve the pineapple chunks for later. Measure out 1/2 cup
of pineapple juice, stir in the arrowroot to make a slurry, and
set aside (this will be used to thicken the sauce later).
Pit and slice the cherries in half. Set aside half of the cherries
for later. Extract the juice from the remaining cherries by
combining them with 3 tablespoons of water in a saucepan. Simmer
over low heat until fruit softens. Gently mash the cherries with a
potato masher and continue simmering until the juices are released.
Strain and discard the solids. Measure out 1/4 cup of cherry juice
(add more water if needed).
Add the cherry juice, ketchup, vinegar, and tamari to the
saucepan. Heat and stir over medium heat until combined. Add the
cane sugar and simmer over medium heat while stirring.
Once the sugar is dissolved, stir the pineapple juice slurry, and
add it to the saucepan. While stirring, bring the saucepan to a
boil over medium-high heat. Reduce the heat to low and simmer
until the sauce thickens, about 5 minutes. Remove the pan from the
heat and allow the sweet and sour sauce to cool.
For the Stir-Fry: Add the oil to the preheated wok. Add the
chicken to the pan in batches and stir-fry until the chicken is
cooked on the outside, about 3-4 minutes. Remove the chicken from
the pan. Add the peppers, green onion, and garlic. Stir-fry for
2-3 minutes. Return the chicken to the pan. Add 1/2 cup of the
sweet and sour sauce, and stir-fry until the chicken is cooked and
the vegetables are to your liking, about 2-3 minutes more.
Add reserved, pineapple and cherries and combine. Serve over rice
and garnish with the reserved green onions, and remaining sauce.
Recipe Notes: Use bottled cherry juice and skip the juice
extraction step.
