Sweet and Sour Chicken

Ingredients

• 1/4 cup fresh pineapple juice
• 2 tablespoons water
• 2 tablespoons apple cider vinegar
• 1 tablespoon low sodium soy sauce
• 2 tablespoons brown sugar
• 2 tablespoons ketchup
• 1 tablespoon cornstarch
• 1 1/4 lbs chicken breasts cut into bite size pieces
• 1/3 cup cornstarch
• 2-3 tablespoons vegetable oil
• 1 medium onion large chop
• 1 green pepper seeded large chop
• 1 red pepper seeded large chop
• 1 1/2 cups fresh pineapple large chop
• 2 pinches crushed red pepper
• Salt to taste
• Optional: Cooked Rice or Chinese noodles

Instructions

1. In small saucepan combine pineapple juice, water, vinegar, soy sauce, brown sugar, ketchup and 1 tablespoon cornstarch. On low heat simmer until thickened; whisking frequently. Cover and remove from heat.
2. In large Ziploc bag combine chicken and 1/3 cup cornstarch. Shake until coated. Heat vegetable oil in large skillet over medium high heat. Add chicken; shaking any access cornstarch off the chicken. Cook until nicely browned on all sides; about 7 minutes. Reduce heat if needed so chicken does not over brown or stick to the pan. Remove chicken to plate.
3. Add 1 tablespoon of oil to skillet over medium high heat. Add onion and cook for 1-2 minutes. Add peppers to skillet and cook for additional 3-4 minutes stirring frequently. Reduce heat to low; add chicken back to pan with peppers and onions and cook for 1 minute. Add sauce to skillet, pineapple, red pepper and salt to taste. Gently stir to combine and heat until warmed. Serve over cooked rice or Chinese noodles.

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