Big Rock


July 9, 2017

Sweet & Sour Chicken


2 tbs canola oil
3 chicken breasts, chopped into 1-inch cubes
1 red bell pepper, chopped
1 green bell pepper, chopped
1 onion, chopped
1/2 pineapple, chopped
1 cup Big Rock Honey Brown Lager
3 tbs light brown sugar
3 tbs rice wine vinegar
2 tbs soya sauce
1/2 tsp ginger paste or ground ginger
2 tsp cornstarch, mixed with 4 tbs of water
2 cups rice


In a large skillet, heat the oil over medium-high heat. Add the chicken to the pan and brown on both sides. In order to fit all of the chicken in the pan, this may take two rounds.  Once all the chicken is browned, Set the chicken aside on a plate.

Add additional oil to the pan if necessary and add onions, red and green bell peppers. Saute for about 1-2 mins or until they begin to soften. Add the pineapple, sugar, vinegar, soya sauce, ginger and beer. Bring to a rolling simmer and add the cornstarch mixture. The cornstarch will cause the sauce to turn very light initially but this will dissipate. Simmer until the sauce colour deepens and the sauce has thickened, about 5 mins.

Meanwhile, in a large pot or rice cooker, prepare the rice according to manufacturer instructions.

Serve immediately over the rice.

Serves 6-8.

Recipe courtesy of Wine, Food & Friends.