Tiki Style – Sweet and Sour Chicken! Quick and Easy! Monkey Chow EP. 3
This recipe as brought to Monkey Chow by Shawn. It was a favorite dish that was often served for dinner when he was growing up.
This chicken dish contains the perfect amount of both sweet and sour flavors to tickle your taste buds. The perfect alternative to Chinese style Sweet and Sour this dish delivers big flavor in a much healthier version. This is a perfect family meal, but it is also great fair for entertaining or make a couple of batches and serve at your next Tiki Party! You just can’t go wrong with this Polynesian inspired chicken creation.
When you make this Sweet and Sour chicken feel free to add almost anything you see fit from Carrots to nuts you just can’t go wrong! You can also use pork for an amazing Sweet and Sour Pork dinner.
Watch The Video!
Note: Make white rice to serve this dish over in advance and keep it warm till needed.
What You Will Need:
3 lbs chicken, cubed
1 med. onion, chopped
1 green pepper, cubed
1 red pepper, cubed
1 bouillon cube
1 (20 oz) can pineapple chunks
1-2 tbs. fresh ginger, diced
1-2 tbs. fresh garlic, diced
1 cup hot water
2 1/2tbs. cornstarch – Sauce
2 -4 tbs. cornstarch – Coating
1⁄2 cup sugar
2 1⁄2 teaspoons soy sauce
1⁄3 cup apple cider vinegar
salt and pepper to taste
large freezer bag
electric skillet or wok
Step By Step Directions:
- Prepare all ingredients first. Everything needs to be measured and cut before cooking begins.
- Place chicken in freezer bag with 2 -4 tbs. cornstarch shake till coated.
- Heat oil in skillet or wok and once hot sate chicken till it is almost done on the outsides but not cooked all the way through.
- Add garlic, ginger, and onion stir in between. Cook till chicken is cooked through and onions are semi-translucent.
- Add green and red bell peppers sauté till peppers soften slightly.
- Add pineapples including juice into the pan.
- Add a generous amount of black pepper and a light amount of salt to the pan. Remember that the soy sauce we are using later is salty.
- Pour sugar into pan follow with vinegar and soy sauce.
- Adjust sauce. Dissolve bullion in as much of the hot water as is needed to make an ample amount of sauce in the pan. Add to pan.
- Thicken sauce. Make a slurry with remaining cornstarch and equal parts cold water. Then stir into the pan.
- Simmer for 1 minute then remove from heat. Sauce will thicken and become glazy.
- Serve over rice.
Note: Real Soy Sauce
The only ingredients on the label of Real Soy Sauce are:
Water, Wheat, Soybeans, Salt, Sodium benzoate (less than 1/10 of 1% as a preservative) and nothing else!
Happy Bee Surf by Kevin MacLeod is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/by/4.0/)