pat's Recipe

Stir-Fried Chicken and Pineapple in Sweet and Sour Sauce

Category: Chicken stirfry

Serves 4
6 tablespoons red wine vinegar
6 tablespoons orange juice
6 tablespoons sugar
3 tablespoons ketchup
1 teaspoon cornstarch
1 pound boneless, skinless chicken breasts , trimmed
2 tablespoons vegetable oil
1 large red onion , halved and sliced 1/4 inch thick
2 cups pineapple chunks (14 ounces)
3 cloves garlic , minced
1 tablespoon grated ginger
2 scallions , sliced thin


1. Whisk the vinegar, orange juice, sugar, ketchup, and cornstarch together.

2. Pat the chicken dry with paper towels and, following the photos, slice it into 1/2-inch wide strips. Heat 1 tablespoon of the oil in a 12-inch nonstick skillet over high heat until just smoking. Add the chicken and cook until no longer pink, about 3 minutes. Transfer to a bowl.

3. Add the remaining 1 tablespoon oil and heat over medium heat until shimmering. Add the onion and cook until just beginning to soften, about 2 minutes. Add the pineapple and cook until heated through, about 1 minute.

4. Stir in the garlic and ginger and cook until fragrant, about 15 seconds. Whisk the vinegar mixture to recombine, then add with the chicken to the skillet. Toss until all the ingredients are well coated with sauce. Sprinkle with the scallions before serving.