Sweet n Sour Chicken

I stole this recipe from a blog, but now I can't remember which blog I stole it from. I searched desperately in order to give credit where credit is due, but my dang memory fails me. Oh well.

I made it last night, and it was pretty delicious. I think it could've used a little more kick from the "sour" side, but I'm not savvy enough to know how to do that. So, if you have any ideas on how to tone down the sweet, and kick up the sour a little, then I would recommend doing that. But otherwise, a pretty good and easy recipe, it looks delicious upon completion, and was very hearty and filling.

OH and the original recipe called for onions, but since those are an abomination, I substituted a green pepper instead, and it added some nice color in addition to the red pepper and pineapple.


Sweet and Sour Chicken
serves 4

4 boneless, skinless chicken breasts, cut into cubes
6 tablespoons flour seasoned with 1/2 tsp salt and 1/2 tsp pepper
1/4 cup olive oil

1/8 cup cornstarch
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup brown sugar
1/4 cup vinegar
1 20 oz. can pineapple tidbits (reserve juice)
1/2 pineapple juice (use reserved juice)
1/2 cup chicken broth
1 tablespoon soy sauce
1 red bell pepper, sliced
1 green bell pepper, sliced

Coat chicken in flour and fry in olive oil until browned. Drain and set aside. In same skillet, combine cornstarch, salt, pepper, brown sugar, vinegar, pineapple juice, chicken broth and soy sauce. Cook and stir until boiling. Reduce heat and cook for 2 minutes. Add chicken, peppers, and pineapple. Cook until heated through. Serve over rice. Enjoy!