Sweet & Sour Chicken
1 can (15 – 20 oz) pineapple chunks
1 cup water
¼ cup vinegar
1/3 cup brown sugar
¼ tsp. ginger
2 Tbsp. soy sauce
2 Tbsp. cornstarch
2 boneless, skinless, chicken breasts cut into thin strips
1 green pepper, cut into thin strips
2 carrots, thinly sliced
2 stalks celery, thinly sliced
1 onion, chopped
Salt and pepper to taste
Drain the pineapple juice into a bowl and reserve the pineapple chunks. Add water, vinegar, brown sugar, ginger and cornstarch to the juice and mix well. Coat a large skillet with cooking spray. Sauté the chicken over medium-high heat until all juices run clear. Add the onion, green pepper, celery and carrots; then sauté until tender. Add the pineapple juice mixture and stir while the sauce thickens. Mix in the pineapple chunks. Season with salt and pepper if desired. Serve over hot rice.
Makes 6 to 8 servings
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