W&L Sweet and Sour Chicken
Yield: 4 servings
| 340g(12oz) | Chicken Breast, cubed |
| 125ml(½C) | Soy Sauce |
| 15ml(1Tbs) | Ginger, minced |
| 5ml(1tsp) | Garlic, minced |
| 30ml(2Tbs) | Canola Oil |
| 125ml(½C) | Red/Green Pepper, large squares (1 inch) |
| 125ml(½C) | Onion, large, large squares (1 inch) |
| 120ml(½C) | Pineapple, chunks |
| 125ml(½C) | W&L Sweet and Sour Apricot Glaze |
| 60ml(¼C) | Chicken Broth /or Water |
Place chicken in a zip lock baggie; add soy, ginger and garlic. Mix to combine and let the chicken marinate for a minimum of one hour, but feel free marinate up to four hours.
Heat your wok or sauté pan over high heat, add 15ml of the oil. Sear the chicken on all sides until lightly browned. Remove the chicken from the pan and keep warm. Add the remaining 15ml oil, sauté the onion and pepper until they soften. Add the pineapple chunks , W&L sweet and sour apricot glaze, and the water. Bring to a boil then simmer for 3 minutes. Add the chicken and simmer for 2-3 minutes. Serve hot over rice.
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