Sweet and Sour Chicken

Sweet and Sour Chicken

Source: Kim Blanchard

Servings: 6 generous servings

Prep time: 20 minutes

Cook time: 20 minutes

Ingredients:
Vegetables:
1 peeled thinly sliced small carrot
½ onion diced
1 green pepper coarsely diced
1 lg can drained pineapple tidbits (retain the juice to use in sauce)

Chicken:
3 raw chicken breasts cubed
Cornstarch and flour to coat chicken
Salt
oil

Sauce:
Mix in blender or bowl:
3 cups pineapple juice
¼ cup white vinegar
¼ cup soy sauce
2 T. sugar
2 T. ketchup
3 T. cornstarch


Directions:
Place the diced chicken pieces in a plastic bag and put in about ¼ cup flour and 2 T. cornstarch
Shake bag to lightly coat chicken
Heat 2 – 3 T oil in large fry pan and add chicken. Stir fry, salting lightly, until pink is gone and chicken is cooked, do not overcook
Remove chicken from pan and set aside on plate

In hot fry pan, add 1 T. oil and add onion, carrots and green pepper. Stir fry until vegetables begin to get soft.

Add the sauce mix to fry pan and cook until sauce thickens and bubbles, stir often

When sauce is thick add the pineapple and chicken and heat thoroughly

Simmer for about 5 more minutes

Serve hot and bubbly over cooked rice
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