sweet and sour stir fry
Swanky & Savory Sweet & Sour Pork Stir Fry with Colorful Veggies & Pineapple
This recipe can easily be made LOW CARB.
Prep & cook time: 45 mins. (4 servings)
YOUR LOCAL FRESH SHOPPING LIST:
♦ 3 boneless skinless Chicken Breasts
♦ 2 T. (1/2 packet) Spitfire Gourmet Swanky & Savory
♦ 1 Onion
♦ 1 Colored Pepper (I like red for color)
♦ 24 oz. frozen Stirfry Veggies (or 4-5 cups fresh cubed broccoli, cauli, carrots, peapods)
♦ 8 oz. can Pineapple Chunks (or fresh)
♦ ACV (Apple Cider Vinegar – “from the mother” is best)
♦ Duck Sauce (in the Oriental aisle)
♦ Quick Cooking Rice (or Rice Noodles)
♦ Sesame Oil
1. Cook 4 servings of Rice or Noodles according to package directions, and keep warm (skip this step if eating low carb).
2. Whisk 2 T. (1/2 packet) Spitfire Gourmet Swanky & Savory into 1/2 cup Duck Sauce & 1 T. Apple Cider Vinegar, and set aside.
3. Prep Veggies by cutting them into approx. 1” chunks (use 1/2 or full onion depending on your taste), and set aside.
4. Cut Chicken Breasts into 1” cubes, and brown (a few seconds per side) on high in 1 T. Sesame Oil in a wok or large pot. Turn heat to medium, stirring and cooking until chicken is almost done. Add chunked veggies, stirring and cooking until veggies are al dente (or to desired doneness). Mix in Pineapple Chunks (drained) and sauce until warm, and serve over Rice or Noodles. Gourmet Tip: Buy Apple Cider Vinegar “from the mother,” as it’s fermented with probiotic qualities, so a healthy addition to recipes.
WINE: Try with lighter, sweet German Reisling (white) or a fruit-forward California Pinot Noir (red).
♦ This recipe is great with peeled & deveined raw Shrimp, too. Just skip the meat cooking step, and add the shrimp with the veggies (overcooked shrimp gets tough and chewy).