STIR FRY CHICKEN SWEET AND SOUR RECIPES

Steps:

• Drain pineapple, reserving juice; set pineapple aside. In a small bowl, mix pineapple juice, cornstarch and ginger until smooth. Stir in broth, brown sugar, soy sauce and molasses., In a large resealable plastic bag, combine flour and seasonings. Add chicken, a few pieces at a time; close bag and shake to coat., In a large skillet, heat 4 tablespoons oil over medium heat. Add chicken; cook and stir until no longer pink. Remove from pan; discard cooking juices., Stir-fry vegetables in remaining oil until crisp-tender. Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir 1-2 minutes or until sauce is thickened. Return chicken to pan. Add reserved pineapple; heat through. Serve with rice.

Steps:

• Mix chicken and fish sauce in medium bowl. Add cornstarch; toss to evenly coat. Set aside.
• Heat 1/2 tablespoon of the oil in large nonstick skillet on medium-high heat.
• Add garlic and ginger; stir fry 30 seconds.
• Add bell peppers, chili pepper if using and pineapple; stir fry 3 to 5 minutes or until peppers are tender-crisp. Add sauce; cook and stir until heated through. Remove from skillet.
• Heat remaining oil in the skillet. Add chicken; stir fry 5 minutes or until cooked through.
• Return bell pepper mixture to skillet; stir fry until well blended.
• Garnish with cilantro.