Sweet and Sour Chicken II

Ingredients

• 2 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 tablespoons honey
• 2 tablespoons soy sauce
• 1 teaspoon ground ginger
• 2 cloves garlic, minced
• 2 tablespoons rice vinegar
• 1/2 cup pineapple juice
• 1/4 cup ketchup
• 3 tablespoons sugar
• 1 tablespoon cornstarch
• 1 teaspoon sesame oil
• 1/4 cup vegetable oil
• 1/2 cup diced onion
• 1/2 cup diced bell pepper
• 1/2 cup diced carrot
• 1/2 cup diced celery
• 2 tablespoons chopped fresh parsley (optional)

Directions

1. In a medium bowl, combine the chicken, honey, soy sauce, ginger, garlic, and rice vinegar. Stir to coat the chicken evenly, then cover and refrigerate for at least 30 minutes and up to 2 hours.
2. In a small bowl, whisk together the pineapple juice, ketchup, sugar, cornstarch, and sesame oil. Set aside.
3. Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken and cook, stirring occasionally, until the chicken is cooked through, about 5 minutes. Remove the chicken from the skillet and set aside.
4. Reduce the heat to medium-low and add the onion, bell pepper, carrot, and celery to the skillet. Cook, stirring occasionally, until the vegetables are tender, about 5 minutes.
5. Stir the pineapple juice mixture into the skillet. Return the chicken to the skillet and stir to coat evenly. Cook until the sauce has thickened, about 5 minutes.
6. Garnish with parsley, if desired, and serve with steamed rice or noodles.

Interesting Facts

• Sweet and sour chicken is a popular Chinese dish.
• The sweet and sour sauce is made with pineapple juice, ketchup, and sugar.
• The chicken is marinated in a mixture of honey, soy sauce, ginger, garlic, and vinegar.
• Serve sweet and sour chicken with steamed rice or noodles.