Sweet and Sour Chicken/Pork
Ingredients:
1lb pork or chicken
1 egg white
1 tsp kosher salt
2 tsp cornstarch
20 oz. can pineapple chunks*
juice from pineapple chunks*
1/2 cup white vinegar*
1/2 cup ketchup*
4-5 tbsp brown sugar*
1 red bell pepper
1 yellow bell pepper
1 tbsp and 1 tsp olive oil
rice (I prefer brown rice but any rice you like is fine. If you are using regular rice as opposed to the 10 minute type you should start the process of cooking the rice at the beginning of the recipe)
*I like to have extra sauce so I've doubled the sauce in this recipe. If you prefer you can make less sauce by decreasing the amount of pineapple, pineapple juice, vinegar, ketchup, and brown sugar by half.
Directions:
First cut the meat into bite sized chunks. Whisk the egg white, 1/2 tsp kosher salt, and the cornstarch together with a fork. Toss in meat until it is thoroughly coated with this mixture and let sit at room temperature for 15 minutes. While you are waiting, cut the peppers into 1/2 inch pieces and set aside. In a separate bowl mix together the juice, vinegar, ketchup, brown sugar, and remaining 1/2 tsp salt and set aside. Heat 1 tbsp of oil in a large skillet on high. Once hot add the meat and cook until browned. Remove and set aside.
Decrease temperature to medium and add the remaining 1 tsp oil into the skillet. Add the peppers. Allow the peppers to cook for 1-2 minutes, stirring occasionally.
At this point add the sauce and the pineapple into the skillet. Increase the temperature to high and bring to a simmer. I use 10 minute rice when I make this recipe, and this is the point at which I usually start making it.
Once the sauce reaches a simmer return the meat to the skillet. Continue to cook stirring occasionally until the meat is cooked through. Serve over rice. Delicious!
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