Sweet and Sour Chicken

I've been trying to perfect this dish for years.  I've used and combined several recipes and added some ingredients, subtracted ingredients and it has eventually ended up like this.  It is delicious and tasty and exquisite all in the same bite.  Not so sweet that it makes your mouth pucker, but just sweet enough to be called 'sweet and sour' chicken.  I like to make my chicken a little crunchier, so I flour it and fry it in just a bit of olive oil before adding it to the sauce.  I think it adds a better texture this way.  Although you can omit the flour and just brown the chicken if you choose and let it finish cooking while simmering in the sauce.  I normally like to add a red bell pepper mostly for the flavor and color, but this particular time, I only had an orange pepper on hand, and it worked just fine.  There's no need to go to a Chinese restaurant, just make it at home.  It is just as tasty if not tastier!

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

1/4 cup onion, 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, onions, and pineapple.  Cook until heated through.  Serve over rice.  Enjoy!