This quick and easy sweet-and-sour chicken comes together fast, with no coating or frying the chicken needed. Chicken, veggies, rice, and a sweet and tangy sauce to coat everything. Yum!
1. Combine the pineapple juice, vinegar, soy sauce, and brown sugar in a small saucepan. Bring JUST to a low boil, whisking the ingredients every few minutes so the sugar dissolves thoroughly.
2. In a mug, make a slurry with the corn starch and water. Add the slurry to the sauce while whisking quickly. Cook for one minute and then reduce the heat to low and set aside.
3. Prepare the rice and/or chicken if necessary. Note that this recipe starts with both cooked rice AND cooked chicken.**
4. Steam the vegetables on the stovetop or follow the instructions for Instant Pot Steamed Vegetables.
5. Layer rice, chicken, and vegetables in serving bowls. Pour sauce over as desired and serve hot.
** If you don’t have chicken already cooked, line a baking sheet with aluminum foil and bake your chicken at 400F until it’s cooked through, about 25 minutes for chicken breasts, and 45 minutes for chicken thighs.
Find it online: https://dontwastethecrumbs.com/sweet-and-sour-chicken/