SWEET AND SOUR CHICKEN

from Julie Roberts and her mom Sweet Lucy

Recipe

Ingredients:	2 1/2 lbs boneless, skinless chicken breasts, cut into cubes salt and pepper 2 red bell peppers, 1-inch dice 2 green bell peppers, 1-inch dice 2 medium onions, 1-inch dice 1 can pineapple chunks (in its own juice, drain & save the juice) 1/4 cup orange juice 1/4 cup brown sugar 1/4 cup cider vinegar 1/2 cup chicken broth 4 teaspoons cornstarch dissolved in 4 teaspoons cold water cooked rice

Directions:	1. Combine the pineapple and orange juice, sugar, vinegar, and chicken broth in a small bowl. Set aside. 2. Season chicken cubes with salt and pepper. 3. Saute chicken until browned, and then remove to a clean plate. 4. Add peppers and onions to pan that chicken was cooked in, and saute for 1-2 minutes. 5. Add pineapple chunks and heat for 1 minute. 6. Add the juice mixture, and then simmer until sauce has reduced by one third. 7. Add cornstarch mixture slowly, stirring well until the sauce is slightly thickened. 8. Add chicken back to the pan and simmer for 5 minutes. 9. Serve over cooked rice. Serves 6 to 8.

Ingredients:

2 1/2 lbs boneless, skinless chicken breasts, cut into cubes
salt and pepper
2 red bell peppers, 1-inch dice
2 green bell peppers, 1-inch dice
2 medium onions, 1-inch dice
1 can pineapple chunks (in its own juice, drain & save the juice)
1/4 cup orange juice
1/4 cup brown sugar
1/4 cup cider vinegar
1/2 cup chicken broth
4 teaspoons cornstarch dissolved in 4 teaspoons cold water
cooked rice

Directions:

1. Combine the pineapple and orange juice, sugar, vinegar, and chicken broth in a small bowl. Set aside.

2. Season chicken cubes with salt and pepper.

3. Saute chicken until browned, and then remove to a clean plate.

4. Add peppers and onions to pan that chicken was cooked in, and saute for 1-2 minutes.

5. Add pineapple chunks and heat for 1 minute.

6. Add the juice mixture, and then simmer until sauce has reduced by one third.

7. Add cornstarch mixture slowly, stirring well until the sauce is slightly thickened.

8. Add chicken back to the pan and simmer for 5 minutes.

9. Serve over cooked rice.

Serves 6 to 8.