Sweet and Sour Chicken


4 teaspoon vegetable oil, divided in half

1 medium onion, sliced

2 cup snow peas, fresh or frozen

1 medium red bell pepper, cut into slices

1 lb boneless, skinless chicken breasts, cut into cubes

20 ounce pineapple chunks in juice, canned

1/2 cup ketchup

1/3 cup Savannah Bee Company Orange Blossom Honey

2 tablespoon vinegar

2 teaspoon soy sauce

2 teaspoon fresh ginger root, finely minced

1 teaspoon garlic, minced

1 teaspoon cornstarch


Cut chicken breasts into cubes.

In a large non-stick skillet, heat oil. Add onion and stir-fry until lightly brown. Add snow peas and red pepper; stir-fry until crisp-tender. Remove from pan and set aside.

Add remaining oil to skillet. Add chicken and stir-fry until chicken is no longer pink when cut with a knife and juices run clear.

Drain pineapple reserving 1/2 cup juice. Combine reserved pineapple juice, ketchup, Savannah Bee Company Orange Blossom Honey, vinegar, soy sauce, ginger, garlic and cornstarch. Add to chicken and cook until mixture thickens. Return vegetables to pan; add pineapple chunks and stir-fry 2 minutes.

Courtesy of the National Honey Board.

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