Sweet and Sour Chicken III 1/2

Windrider 0

Carrots and red and green bell peppers add lots of color to this classic sweet pineapple and sour soy-vinegar chicken stir fry with just a whiff of ginger.

Modified from: Sweet and Sour Chicken III


Serving size has been adjusted!

Original recipe yields 4 servings



  • Prep

  • Cook

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  1. In a small bowl, combine cornstarch, vinegar, sugar and soy sauce and mix together.
  2. Preheat work over high heat. When wok begins smoking, reduce heat to medium-medium-high and add garlic and ginger. Stir-fry until fragrant, then push seasonings up the side of the wok, turn heat to high, and wait for 1 minute to heat.
  3. Brown chicken seasoned oil in hot wok.
  4. Add water chestnuts and onion to wok and stir-fry for one minute.
  5. Add celery and carrot to wok and stir-fry for 45 seconds.
  6. Add green bell pepper to wok and stir fry for 1 to 2 minutes.
  7. Pour sauce into the wok, along with the pineapple. Stir together and bring to a full boil. Serve immediately over cooked rice.
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