With lots of sweet pineapple, celery, green pepper and carrots, this easy and impressive entree beats takeout anyday. Its savory sweet and sour sauce tastes delicious served over coconut rice.
Start out with all the ingredients needed for this dish. I like to use as many fresh vegetables as possible.
After the chicken is browned add all the vegetables to the top of the chicken.
Pour the sauce with pineapple chunks to the top of the veggies and chicken.
Place in the oven and bake till bubbly and the sauce has thickened.
1 tablespoon (15 mL) vegetable oil
1 pound (500 g) skinless, boneless chicken breast halves or thighs
2 stalks celery sliced
1 green pepper, sliced
1 onion, sliced
1 carrot slice
3 slices of fresh pinepple sliced and chopped into bite sized pieces or 1 14-ounce (398-mL) can pineapple chunks
2 tbsp brown sugar
2 tbsp vinegar
2 tablespoons (30 mL) soy sauce
2 tablespoons (30 mL) cornstarch
1/4 sweet & sour sauce
2 tblsp fresh grated ginger or 1/2 teaspoon (2 mL) ground ginger
2 cloves garlic, minced
Thai Jasmine cooked rice with coconut
In a large skillet or wok, heat vegetable oil over high heat. Add chicken and stir-fry until cooked through and slightly browned, about 5 minutes.
Remove to a bowl, and set aside. Chop all vegetables ( chinese style ). Add the chicken to a baking dish and add all veggies on top of the chicken. Drain the juice from the pineapple chunks into a measuring cup. Add enough water to the juice to make 1-1/4 cups (300 mL) of liquid. (Reserve the pineapple chunks, of course.) Into the juice mixture, stir brown sugar, vinegar, soy sauce, cornstarch, ginger and garlic.
Pour this mixture on top of the veggies and chicken with the pineapple chunks. Cook for 45 minutes until the sauce thickens.
Serve immediately over coconut thai rice. Garnish with fresh pineapple slices.