Sweet and Sour Chicken Stew Recipe
All the popular flavors of the traditional stir fry dish are moved into a camp-friendly Sweet and Sour Chicken Stew.
Preparation 10 minutes
Cook 20 minutes
Ready in 30 minutes
Servings 4 Servings
Ingredients
Stew
- 3 chicken breasts
- 2 bell peppers
- 1 yellow onion
- 4 ribs celery
- 1 carrot
- 1 small head broccoli
- 4 cloves garlic
- 1 tablespoon peanut oil
- 1 teaspoon sesame oil
- 1 cup water
Sweet and Sour Sauce
- 1 20 ounce can pineapple chunks
- 3 tablespoons Shaoxing rice wine
- 3 tablespoons soy sauce
- 3 tablespoons ketchup
- 2 tablespoons cornstarch corn flour
To Serve
- 4 servings cooked rice
Equipment
- small bowl
- 2 pots
Directions
Stew
- Dice the chicken into even-sized pieces. Peal and/or seed the bell peppers, onion, celery, and carrot, then dice into pieces the same size as the chicken. Break the broccoli into small florets the same size. Finely mince the garlic.
- Heat the peanut and sesame oils in a pot to medium heat. Swirl the oils to cover the base of the pot then add the diced chicken. Cook, regularly stirring, until the chicken is lightly browned on all sides, about 6 minutes.
- Add the diced bell peppers, onions, celery, carrot, broccoli, and garlic. Cook while regularly string until the onions are translucent, about 6 minutes.
- Add the water and bring it to a simmer.
Sweet and Sour Sauce
- Open the can of pineapple and drain the juice into a bowl, then add the pineapple chunks to the simmering chicken and vegetables.
- Add the Shaoxing rice wine, soy sauce, ketchup, and corn starch to the pineapple juice. Whisk with a fork until well combined. Slowly pour into the simmering chicken and vegetable stew, while continuing to stir, until boiling and the sauce thickens.
To Serve
- Cook or reheat the rice according to package directions. Serve the chicken stew over the cooked rice.
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