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From The North Grove's Kitchen: Sweet and Sour Chicken Stir Fry

Try out this simple and tasty recipe we served up in Food Demo this week! What do you like to add to your stir fry?

Makes: 4 serving

Sauce Ingredients:

  • ¼ cup soy sauce

  • 2 Tablespoons water

  • 2 Tablespoons brown sugar

  • 2 Tablespoons ketchup

  • 2 Tablespoons cider or other vinegar

  • ½ teaspoon ginger powder

  • 1 Tablespoon cornstarch

Stir Fry Ingredients:

  • 2 chicken breasts, cut into 1 inch strips

  • 5 cups of mixed raw vegetables, chopped into similar sizes (ex. sliced peppers, broccoli, cauliflower, sliced mushrooms, carrots)

  • 1 cup pineapple, chopped

Optional Garnish:

  • ¼ cup sesame seeds


1. Prepare Stir-fry Sauce: In a small bowl, whisk together all stir-fry sauce ingredients and put aside. (*Be sure to give the sauce a quick stir just before adding to the stir fry as cornstarch quickly settles to the bottom),

2. Prepare Chicken (Protein): In large frying pan, heat small amount of oil over high heat. Add chicken and cook until it is cooked through and no longer pink. Transfer to a plate.

4. Stir-fry Vegetables: Increase heat and add small amount of oil, when hot, add vegetables and pineapple and stir-fry for about 3 to 4 minutes (careful not to over crowd, may need to cook the vegetables in batches!)

5. Putting it all together: Reduce heat, add chicken back to the pan then add the stir-fry sauce a little at a time, you may not need it all! Simmer until sauce has thickened. Serve stir fry on top of rice or noodles and sprinkle with sesame seeds if using!

If you want to share any photos of your cooking or have any questions please feel free to get in touch with Melissa at


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