Sweet and Sour Chicken
Ingredients
1 pound chicken nuggets
⅓ cup pineapple juice
1 tablespoon rice vinegar
2 tablespoons ketchup
1½ teaspoons soy sauce
1 tablespoon sugar
1 tablespoon corn starch
1 tablespoon water
1 teaspoon canola oil
½ bell pepper
1 cup pineapple chunks
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Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $4.99 or an annual subscription is $49. Download the app and start cooking today!
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Arrange the chicken on the June Pan
Place the June Roasting Rack in the June Pan and space the chicken pieces in a single layer over the rack with a little room between each piece for heat to circulate.
1 pound chicken nuggets
June Roasting Rack
June Pan
Bake the chicken
Place the chicken on the middle shelf of the June Oven. Bake for 20 minutes, or until the chicken is golden, crisp and heated through. June will notify you when the chicken is ready. If desired, follow instructions on your June Oven to continue cooking.
June Oven
Start the sauce base
Combine the pineapple juice, rice vinegar and ketchup in a medium bowl.
⅓ cup pineapple juice
1 tablespoon rice vinegar
2 tablespoons ketchup
medium bowl
liquid measuring cup
measuring spoons
Finish the sauce base
Add the soy sauce and sugar to the bowl and whisk to combine to finish the sauce base.
1½ teaspoons soy sauce
1 tablespoon sugar
whisk
Make the slurry
Mix the corn starch and water together in a small bowl to make a slurry.
1 tablespoon corn starch
1 tablespoon water
small bowl
spoon
Soften the bell pepper
Heat the oil in a saute pan over medium high heat until shimmering. Add the bell pepper and cook, stirring occasionally, until it begins to soften, 1-2 minutes.
½ bell pepper
1 teaspoon canola oil
saute pan
wooden spoon
Add the pineapple
Add the pineapple chunks to the pan and stir to combine.
1 cup pineapple chunks
measuring cups
Add the sauce
Add the sauce base to the pan and stir to combine. Reduce the heat to medium and bring the sauce to a boil, stirring occasionally.
sauce base
Add the slurry
Once the sauce is boiling, stir the slurry again in case it has separated and add it into the pan. Cook the sauce, stirring constantly, until it has thickened, about 1 minute. Remove the sauce from the heat.
corn starch slurry
Toss the chicken and sauce together
Remove the chicken from the June Oven and add the pieces to the sauce. Toss the chicken in the sauce with a spoon or tongs until all the pieces are evenly coated. Serve immediately.
chicken nuggets
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