Sweet and Sour Chicken

Sweet and Sour Chicken

Jared

6 chicken breasts, cut into ½ inch cubes

4 carrots, peeled and sliced diagonally

½ large onion, cut into thin petals

½ green pepper, cut into thin strips

10 oz. can pineapple tidbits

White rice

Sauce

1 c. pineapple juice

½ c. vinegar

¾ c. sugar

4 Tbsp. cornstarch

3/8 c. soy sauce

Mix sauce ingredients in a 1 quart pot.  Bring to a boil, stirring constantly.  Boil 1 minute, then remove from heat and set aside. 

In a large deep skillet or wok, stir fry carrots in a little bit of olive oil for about 5 minutes, add onion and peppers and continue stir frying until tender.  Set aside on a plate.  In the same skillet, add a little more olive oil and thoroughly cook chicken.  Mix in sauce, vegetables, and pineapple.  Heat thoroughly.  Serve on a bed of white rice.