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: Sweet and Sour Chicken with Rice Noodles Recipe
| Recipe Detail | ||
| Noodle Recipes "6 ounces rice noodles or 2 cups hot cooked rice 1 8-ounce can pineapple chunks (juice pack) 3/4 cup chicken broth 1/4 cup vinegar 3 tablespoons brown sugar 2 tablespoons cornstarch 2 tablespoons soy sauce 1 tablespoon cooking oil 1/2 teaspoon bottled minced garlic or 1 clove garlic, minced 1 cup sliced celery 1 medium onion, cut into thin wedges 1 small red or green sweet pepper, cut into thin bite-size strips 12 ounces skinless, boneless chicken breasts, cut into bite-size strips " "1. Break rice noodles, if using, into a large bowl; cover with warm water. Let stand for 15 minutes while preparing chicken mixture. 2. Drain pineapple, reserving juice (you should have about 1/3 cup). For sauce, in a small bowl stir together the reserved pineapple juice, the chicken broth, vinegar, brown sugar, cornstarch, and soy sauce. Set aside. 3. Heat the oil in a wok or large skillet over medium-high heat. (Add more oil as necessary during cooking.) Stir-fry garlic in hot oil for 15 seconds. Add celery and onion; stir-fry for 2 minutes. Add the sweet pepper; stir-fry for 2 minutes more. Remove vegetables from wok. 4. Add the chicken to the hot wok. Stir-fry for 2 to 3 minutes or until no longer pink. Stir sauce; add to wok. Cook and stir until thickened and bubbly. Add cooked vegetables and pineapple. Cook and stir for 2 minutes more or until heated through. Drain rice noodles, if using; arrange noodles or hot cooked rice on 4 dinner plates. Top with chicken mixture. Makes 4 servings. " | ||
