1 med onion thinly sliced
1 Tablespoon vegetable oil
1 can (20 ounces) pineapple tidbits
3 tablespoons white vinegar
2 Tablespoons soy sauce
2 Tablespoons catsup
1/3 cup brown sugar
2 Tablespoons cornstarch
1 18 ounce package frozen popcorn chicken
1 pound of boneless, skinless chicken breast (optional)
Slice down the sides of the green pepper
and discard the center and seeds. Now you don't have to pull the seeds or center off, they are all in a compact bunch to throw away.
Chop into 1/2 inch pieces. slice the onion and place in a bowl. If desired cut about 3/4 lb. of boneless chicken breast into 1/2 inch pieces.
Add 2 Tablespoons oil to a skillet and cook the meat on med until juices run clear. Remove meat from the pan and add the vegetables with 2 more Tablespoons of oil. Saute them until they are crisp tender then add the chicken breast back in.
In a 2 cup measuring cup add the juice from the canned pineapple. Add enough water to this to make the total amount 1 1/3 cups. Add the vinegar, soy sauce and catsup and wisk until this is well blended. Combine the cornstarch and brown sugar and add them to the juice mixture. Pour this juice mixture into the skillet and heat to boiling.
Boil until it is thickened and then add the pineapple tidbits and heat again until hot and bubbly.
Cook the popcorn chicken as the package directions direct. Usually this only take 1 to 2 minutes. Add these small pieces together with the sweet and sour mixture in a bowl. Serve immediately over rice.
This recipe was adapted from Simple and Delicious Sweet and Sour Popcorn Chicken.
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