Ingredients:
4 chicken breasts
2 Tbsp. vegetable or olive oil
3/4 C. sugar or brown sugar
2 Tbsp. vinegar
1 C. cold water plus 1/4 C., divided
1 tsp. chicken bouillon granules (or 1 bouillon cube)
7 Tbsp. ketchup
2 Tbsp. soy sauce
1/4 tsp. ginger
1/2 C. pineapple juice
2 1/2 Tbsp. cornstarch
1 can pineapple tidbits or chunks
1 green bell pepper, diced
1-2 carrots, sliced
1/2 medium onion, diced
Directions:
Preheat a large skillet and 2 Tbsp. vegetable oil over medium heat. Cook chicken in 2 Tbsp. vegetable oil over medium heat. Add salt and pepper.
Meanwhile make the sauce by combining water, vinegar, pineapple juice, bouillon, ketchup, soy sauce, ginger and cornstarch. I like to boil the bouillon cube in the water in microwave for 2 minutes, and use a little extra cold water, 1/4 C., to mix the cornstarch, stir until smooth, then add to other mixture. Stir to combine.
When chicken is browned, remove and cut into bite-size pieces.
With chicken set aside, stir fry the bell pepper, carrots and onion (add a little bit of oil, and water if needed). Stir fry for 3 minutes, until vegetables are slightly tender, add chicken, and pour the sauce mixture over. Boil over medium-high until it thickens – should thicken quickly – and let simmer for 10 minutes. At the last minute add the pineapple chunks.
Serve with rice.
Makes 6 servings.
