4 boneless skinless chicken breasts, cut into cubes
1 tablespoon soy sauce
1 tablespoon sherry
½ -3/4 cup cornstarch
Oil for frying
1 tablespoon olive oil
2 cloves garlic, chopped
½ green bell pepper, diced
½ red bell pepper, diced
½ cup pineapple chunks
Sweet and Sour sauce:
3 teaspoons soy sauce
6 tablespoons white vinegar
¼ cup sugar
8 tablespoons ketchup
2 tablespoons water
1 teaspoon Worcestershire sauce
1 teaspoon cornstarch
Instructions
Marinate the chicken pieces in soy sauce and sherry for 30 minutes.
Dip each piece in cornstarch and fry over medium heat until golden brown. Drain on paper towels.
In a bowl, mix ingredients for sauce. Set aside.
Heat 1 tablespoon olive oil in a skillet. Sauté garlic until light brown. Add peppers and sauce mix. Bring to a boil then add chicken pieces and pineapples, stirring well to lightly coat the chicken with the sauce.
Transfer to a plate and serve immediately.
Enjoy!
Notes
Adapted from “The Maya Kitchen”
Recipe by Salu Salo Recipes at https://salu-salo.com/sweet-and-sour-chicken/