Sweet and Sour Chicken With Coconut Recipe

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Ready in: < 30 minutes
recipe difficulty 3/5

Difficulty: 3 (1=easiest :: hardest=5)

Serves/Makes: 4

Ingredients:
1 pound chicken breast meat - cubed
cornstarch for coating
peanut oil for frying
2 tablespoons oil
1 cup thin carrot strips
1/2 cup peeled and coarse chopped Vidalia or sweet type onion
1/2 cup sweet green bell pepper strips
1/2 cup sweet red bell pepper strips
1 clove garlic, crushed, peeled, minced
8 ounces can pineapple chunks, juice reserved for sauce
Candied Sweet Pickles, drained (optional)
1 tablespoon vinegar
2 tablespoons cornstarch
1 tablespoon pineapple juice
1/4 cup dark brown sugar, packed firm
Additional pineapple juice
1/2 cup flake Coconut

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Directions:

Coat chicken with cornstarch and brown in hot peanut oil in a large skillet over medium high heat. Drain on paper towels.

In a saucepan, heat 2 Tablespoons oil over medium heat. Add onion. Saute' for about 3 minutes. Add pineapple, carrot strips, pepper strips, and cook for about 2 minutes. Add garlic and stir fry for 1 minute longer.

In a small bowl, combine cornstarch and pineapple juice and vinegar. Mix together with remaining pineapple juice. Pour mixture into skillet. Add sugar. Stir together and bring to a full boil. Allow to thicken to a glaze. Place chicken over precooked hot steamed rice. Add vegetables, Add pickles (optional). Pour sauce over all. Sprinkle with coconut.

This recipe from CDKitchen for Sweet and Sour Chicken With Coconut serves/makes 4

Recipe ID: 2223

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