Not-So-Sweet and Sour Chicken

Not-So-Sweet and Sour Chicken: Submitted by: Kimmo Vallema | Date Added: 18 Dec 2020 Ingredients:

1 can (15 ounces, or 425 g) pineapple chunks in water or juice (not syrup!), drained and liquid reserved

2 tablespoons (28 ml) low-sodium tamari

2 tablespoons (32 g) tomato paste

1 to 2 tablespoons (20 to 40 g) honey, or to taste (for more or less sweet)

1 tablespoon (15 ml) apple cider vinegar, or to taste (for more or less sour)

1/4 teaspoon red pepper flakes

2 teaspoons (10 ml) peanut oil

1 1/4 pounds (567 g) chicken tenders, halved

6 ounces (170 g) prepared sliced red and yellow bell peppers with onions (or 1 large red pepper and 1/2 large onion, chopped)

1 cup (75 g) stringless snow peas

1/4 cup (4 g) fresh chopped cilantro, optional

Cooking Instructions:

In a small bowl, whisk together 3 tablespoons (45 ml) of the reserved pineapple juice, tamari, tomato paste, honey, cider vinegar, and red pepper flakes. Set aside.

Heat the oil in a large skillet or Dutch oven over medium-high heat. Add the chicken and cook for 1 minute on each side. Reduce the heat to medium and add the peppers, onions, and snow peas, sautéing for 2 minutes. Pour in the sauce, mix, and cook, stirring frequently, for about 3 minutes, or until the veggies have started to soften. Stir in the pineapple and cook for 1 to 2 minutes, or until the pineapple is hot and the chicken is cooked through. Top with the cilantro.