Sweet & Sour Chicken

Ingredients

• 2 cup pineapple chunks in juice
• 1 tbsp cornstarch
• 1 tbsp brown sugar
• 2 tbsp white vinegar
• 2 tbsp soy sauce
• 1 tsp oil
• ⅛ cup chicken broth
• ½ lb boneless skinless chicken breast – cubed
• 1 small red bell pepper – cored and cubed
• 1 small green bell pepper – cored and cubed
• 1 small onion – cut into wedges
• ½ cup snow peas – ends trimmed
• 2 cup cooked rice – hot

Instructions

1. 1

   Into small bowl, drain pineapple juice; reserve pineapple. Whisk cornstarch into juice; add sugar if using, vinegar and soy sauce. In wok or large non-stick skillet, over high heat, spray with cooking spray and heat ½ teaspoon of the oil, along with some broth. Add half of chicken; stir fry about 2 minutes or until cooked through. Juices should run clear, no pink; remove from wok. Repeat with remaining chicken; remove from wok, add more broth if needed. Add remaining ½ t oil and more borth if needed, red and green peppers, and onion; and snow peas, stir-fry about 2 minutes or until tender crisp.

2. 2

   Add pineapple and cornstarch-juice mixture to wok; cook, stirring constantly, about 2 minutes or until thickened. Return chicken to wok. Heat through. Serve over rice.