Ingredients:

• 1-1/2 pounds ground beef
• 1/4 cup packed brown sugar
• 1/4 cup milk
• 1/4 cup finely chopped onion
• 1/4 cup seasoned bread crumbs
• 1 large egg
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 tablespoon olive oil
• 1 can (20 ounces) pineapple tidbits
• 1/2 cup water
• 1/2 cup white vinegar
• 1 tablespoon soy sauce
• 1/2 cup sugar
• 1/4 cup ketchup
• 2 tablespoons cornstarch

Directions:

1. In a large bowl, combine the first eight ingredients.
2. Shape into 1-1/2-in. balls.
3. In a large skillet, heat olive oil over medium heat.
4. Brown meatballs in batches; drain.
5. Drain pineapple, reserving juice; set aside. In the same skillet, combine the water, vinegar, soy sauce, sugar, ketchup, and reserved pineapple juice.
6. Bring to a boil.
7. Return meatballs to the skillet. Reduce heat; cover and simmer for 10 minutes.
8. Combine cornstarch and cold water until smooth; stir into skillet.
9. Bring to a boil; cook and stir for 2 minutes or until thickened.
10. Add pineapple; heat through.

Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 40 minutes
Kcal: 350 kcal | Servings: 6 servings

Ingredients:

• 4 boneless skinless chicken breasts, cut into 1″ pieces
• 1 cup corn starch
• 2 large eggs
• 1/4 cup vegetable oil
• 1/2 cup granulated sugar
• 1/4 cup ketchup
• 1/2 cup apple cider vinegar
• 2 tbsp. soy sauce
• 1 tsp. garlic powder
• 1/2 tsp. sea salt

Directions:

1. Preheat oven to 325F and line a 13 x 9-inch pan with parchment paper.
2. Set aside. Season chicken breasts with salt and pepper.
3. Add cornstarch to a large ziploc bag and add chicken breast.
4. Shake to coat.
5. In a shallow bowl, beat together eggs.
6. Heat oil in a skillet over medium-high heat until sizzling.
7. Dip chicken breasts in eggs and add to the skillet.
8. Sear chicken until golden and place in the prepared pan.
9. In a medium bowl, combine sugar, ketchup, vinegar, soy sauce, garlic powder, and sea salt and whisk.
10. Pour over chicken and bake for 1 hour, tossing halfway through.
11. Serve with rice.

Ingredients:

• 1/2 cup ketchup
• 1/3 cup rice vinegar
• 1/4 cup brown sugar
• 2 tablespoons soy sauce
• 1 tablespoon cornstarch
• 1/4 cup water
• 1/2 teaspoon minced garlic
• 1/2 teaspoon minced ginger
• 1/4 teaspoon crushed red pepper flakes (optional)
• 1 tablespoon vegetable oil

Directions:

1. In a small bowl, whisk together the ketchup, rice vinegar, brown sugar, and soy sauce until well combined.
2. Set aside.
3. In another small bowl, dissolve the cornstarch in water to create a slurry.
4. Set aside.
5. Heat vegetable oil in a small saucepan over medium heat.
6. Add minced garlic, minced ginger, and crushed red pepper flakes (if using).
7. Cook for 1-2 minutes until fragrant.
8. Pour in the ketchup mixture and bring to a simmer.
9. Let it cook for 2-3 minutes, stirring occasionally.
10. Stir the cornstarch slurry once more to ensure it’s well combined, then pour it into the saucepan.
11. Stir continuously until the sauce thickens, about 1-2 minutes.
12. Remove the sauce from heat and let it cool slightly before serving.
13. Use the Chinese Sweet and Sour Sauce as a dip for your favorite appetizers or as a sauce for stir-fries.
14. Enjoy!

Ingredients:

• 3/4 Cup Granulated Sugar
• 1/3 Cup White Vinegar
• 2/3 Cup Water
• 2 1/2 Tablespoons Ketchup
• 3 Tablespoons Cornstarch
• 2 Tablespoons Water

Steps:

1. In a small saucepan, add the sugar, vinegar, and water.
2. Place over medium heat, whisking constantly until sugar is melted.
3. Add the ketchup whisk to combine.
4. In a small bowl, mix together the cornstarch and water to make a slurry.
5. Bring the vinegar mixture to a slow boil, slowly stream in the cornstarch and water slurry while whisking constantly. Optional, drop 1-2 drops of red food coloring.
6. Cook until thickened, about 30 seconds.
7. Serve and enjoy!