Sweet and Sour Stir Fried Chicken
Ingredients
1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
2 teaspoons soy sauce
2 teaspoons dry vermouth or sherry
4 teaspoons canola oil, divided
2 small red onions, cut into 1/2-inch wedges
2 cups pineapple chunks
3 cloves garlic, minced
1 tablespoon grated fresh ginger
3 scallions, finely chopped, white and green parts divided
Sriracha, for serving
For the sweet and sour sauce:
6 tablespoons red wine vinegar
6 tablespoons pineapple juice or orange juice
6 tablespoons sugar
3 tablespoons ketchup
1 teaspoon cornstarch
1/2 teaspoon salt
Directions
To make the sauce, whisk together the red wine vinegar, pineapple juice or orange juice, sugar, ketchup, cornstarch and salt in a small bowl; set aside.
In a medium bowl, combine the chicken, soy sauce and vermouth or sherry.
Heat 2 teaspoons canola oil in a large skillet over medium high heat. Add the chicken mixture and cook, turning occasionally, until browned on all sides, about 8-10 minutes. Transfer to a plate.
Add remaining 2 teaspoons canola oil to the skillet. Add the onions and cook, stirring frequently, until lightly browned, about 2 minutes. Stir in the pineapple until heated through, about 1 minute. Add the garlic, ginger and scallion whites and cook, stirring constantly, until fragrant, about 1 minute. Add the chicken, along with any juices, and scallion greens and cook, stirring frequently, until heated through, about 2 minutes. Stir in the sauce mixture. Bring to a boil; reduce heat and simmer until thickened, about 1-2 minutes.
Serve immediately over rice with Sriracha, if desired.
