Sweet and Sour Chicken

I found this recipe on FortheLoveofCooking.blogspot.com
I was nervous because I don’t make asian food often…haha but this was so tasty. You HAVE to try it.

Ingredients

1 tbsp olive oil, divided

2 boneless, skinless chicken breasts cut into 1 inch chunks

2 tsp corn starch

1 egg white

1/2 tsp salt

1 cup sweet yellow onion, chopped (optional… I didn’t use it)

2 baby red, yellow or orange bell peppers, chopped

1 cup fresh pineapple, chopped

1/4 cup of ketchup

1/4 cup of pineapple juice

1/4 cup of white vinegar

2 tbsp brown sugar

1 tsp fresh ginger

Combine the chicken pieces, cornstarch, egg white and salt in a bowl and set aside for a few minutes.

In a small bowl, whisk together the ketchup, pineapple juice, vinegar and brown sugar. Taste the sauce and add more brown sugar if desired.

Heat a large skillet or wok over medium high heat until HOT. 

Add 1/2 tbsp oil and swirl to coat. Add the chicken and spread out into one layer. 

Let the chicken cook, untouched for 1 minute, until the bottoms are browned. 

Flip the chicken with a spatula then continue to cook for an additional minute. 

The chicken should still be pinkish in the middle. 

Remove from the skillet onto a plate, leaving as much oil in the pan as possible.

Add the remaining 1/2 tbsp oil to the skillet then add the onion. 

Cook for 1-2 minutes then add the bell pepper and ginger. 

Fry the vegetables for 1 minute then add the pineapple chunks and the sweet and sour sauce. 

Turn the heat up to high and add the chicken pieces back in. Let simmer for 1-2 minutes, until the chicken is cooked through. 

The best way to tell if the chicken is done is to take a piece out and cut in half. If it's pink, add another minute to the cooking. 

Serve over steamed rice.