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Southwestern Sweet and Sour Chicken


  • 1 (20 ounce) can pineapple chunks in heavy syrup
  • 2 tablespoons cornstarch
  • 2 tablespoons soy sauce
  • 2 tablespoons vegetable oil, divided
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch strips
  • 1 medium green bell pepper, cut into 1-inch-squares
  • 1 medium red bell pepper, cut into 1-inch squares
  • 1 1/2 cup peach salsa


  1. Drain pineapple, reserving syrup.
  2. In a mixing cup combine cornstarch, reserved syrup, and soy sauce until smooth. Set aside.
  3. In a medium skillet or wok, heat 1 tablespoon oil over medium-high heat. Add chicken strips, stir-frying until browned, about 5 minutes.
  4. Remove chicken from the pan. Keep warm.
  5. Reduce heat to medium. Add remaining 1 tablespoon oil. Add peppers and cook until crisp-tender, about 3 minutes.
  6. Add salsa and pineapple chunks. Stir in cornstarch mixture. Cook until mixture boils and thickens, about 2 minutes, stirring constantly.
  7. Return chicken to pan and heat through.

Yield: 4 servings

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