Sweet-and-Sour Stir-Fried Chicken

Chinese food is almost always a no-no on the MSPI diet -- soy sauce! But this recipe from Cook's Illustrated doesn't use soy!

Sweet-and-Sour Stir-Fried Chicken

Serves 4

6 tbsp. red wine vinegar
1 (20-ounce) can pineapple chunks in juice, drained, 6 tablespoons juice reserved
6 tbsp. sugar
3 tbsp. ketchup
1 tbsp.cornstarch
3 tbsp. canola oil
4 boneless, skinless chicken breasts (about 1½ pounds), cut crosswise into ½-inch-thick slices
1 lb. salad bar vegetables, cut into bite-sized pieces, or a bag of frozen Asian-style mixed vegetables
3 cloves minced garlic
1 tbsp. grated fresh ginger

Whisk vinegar, reserved pineapple juice, sugar, ketchup and cornstarch in bowl. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat until just smoking. Add half of chicken and cook, stirring often, until no longer pink, about 3 minutes. Transfer to plate and repeat with additional 1 tablespoon oil and remaining chicken.

Add remaining oil and vegetables to now-empty skillet and cook until softened, 4 to 6 minutes. Add pineapple chunks, garlic, and ginger and cook until fragrant, about 1 minute. Add vinegar mixture and chicken along with any accumulated juices to skillet and simmer until sauce is thickened, about 2 minutes.

Serve over steamed rice, with soy sauce (for non-MSPI eaters) or hot sauce.

Quick Start with MSPI Mama: This is one of my Quick Start recipes.