“This quick and easy Asian inspired dish is wonderful served on steamed jasmine rice.” - by Pam Anderson
Ingredients
Adjust Servings
Original recipe yields 6 servings
Directions
- Combine pineapple juice, soy sauce, vinegar and brown sugar in a medium saucepan and cook over medium-low heat. Stir in flour and cook, stirring constantly, until sauce thickens. Remove from heat; cover to keep warm.
- Heat oil in a skillet over high heat until wisps of smoke start to rise. Add celery, bell pepper, water chestnuts and scallions; stir-fry until vegetables are crisp-tender, about 3 minutes. Stir in pineapple, chicken and sauce; heat through. Serve immediately.
Nutrition
Amount Per Serving (6 total)
- Calories
- 325 cal
- 16%
- Fat
- 8.7 g
- 13%
- Carbs
- 47.2 g
- 15%
Based on a 2,000 calorie diet
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Reviews (4)
Rate This Recipe
"this is the best sweet and sour dish ive ever come across,i added a few chillies,(for my pref),im having it tonight with geusts,thanks for this culinary delight..." See more"
JESSLOR23
"VERY GOOD! The sauce did not really thicken too much even after adding extra flour. Made a double batch and 6 servings of Jasmine white rice, mixed all ingredients together with the sauce in a larg..." See moree sauce pan. It helped absord all the liquid! Will make again... Company gobbled it up! Thank you!"
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