I love to make chinese at home. It’s cheaper, tastes betterChinesehe ingredients are not skimped. This is a great weeknight meal because it’s quick and easy.

You should know by now that Jason dislikes Chinese food,because it is too greasy. But when I served this to him, he ate it up so quickly and didn’t leave a rice grain on his dish!

It’s that good. Fresh pineapples with a great balance of sweetness and sourness. You can also add Sriracha to the mix for an extra spicy kick!

Here’s how to make it:

Make the sweet-sour sauce first by mixing red wine vinegar with pineapple or orange juice, sugar ,and cornstarch. Let’s go for a swim.

INGREDIENTS:

Cut 1 pound of boneless and skinless chicken breasts into 1-inch cubes

Use 2 teaspoons of soy sauce

Dry vermouth or Shtworry, 2 teaspoons

Divide 4 teaspoons of canola oitwo

Cut 2 small red ofourions into wedges of 1/2 inch.

two cups of pineapple chunks

3 cloves garlic, minced

Fresh ginger gratedThreeto 1 tablespoon

Three scallions, finely minced, with white and green parts separated

Sriracha is used for serving.

Sweet and sour Sauce:

Red wine vinegar 6 tablespoons

Use 6 tablespoons of orange osix pineapple juice

6sixTablespoons of sugar

3Threetablespoons of ketchup

Cornstarch, 1 tablespoon

Half a teaspoon of salt

DIRECToneONS:

In a small bowl, combine the sugar, cornstarch, red wine vinegar ,and ketchup with the pineapple or orange juice.

Combine the chicken with the soy sauce, vermouth, or Sherry in a medium-sized bowl.

In a large skillet, heat 2twoteaspoons of canola oil over medium-high heat. Add the mixture of chicken and cook it, rotating occasionally, for 8-10 minutes,or until all sides are browned. Transfer onto a serving plate.

Add the remaining 2 teaspoons of canola oil into the skillet.twoStirring frequently, add the onions to the skillet and cook for about 2 minutes, or until they are lightly browned. Stir inpineapple and heat through for about 1 minute. Stirring constantly, add the garlic, ginger, and scallion greens. Cook for about a minute until fragrant. Add the chicken along with any juices and scallion leaves and cook, constantly stirring, until heated,about 2 minutes. Stir in the sauce mix. Bring to a rolling boil, reduce heat ,and simmer for 1-2 minutes until the Sauce is thickened.

John T. Harris