This recipe comes from Celia's Recipes. It comes together quickly and is full of flavor.
INGREDIENTS
1 pound chicken breast, cut into bite size pieces
1/2 cup cornstarch
2 Tablespoon vegetable oil
1 small onion, sliced or cuts into bite-sized chunks
1 each red and yellow pepper, cut into bite-sized chunks
1 cup peapods
1/2 cup ketchup
1/4 cup cider vinegar
1/4 cup brown sugar
2 Tablespoons soy sauce
1 Tablespoon fresh ginger
2 cloves garlic
1 cup pineapple chunks
White rice
INSTRUCTIONS
In large bowl, combine cornstarch with some salt and pepper. Toss the chicken cubes until they are well coated.
Heat oil in large skillet over medium high heat. Fry the chicken in batches until golden brown, about 4 - 5 minutes each side. Transfer to paper towel lined plate.
In same skillet, add onion. Saute until softened. Add red and yellow peppers and pea pods. Saute until they begin to soften, about 3 - 4 minutes.
In bowl, whisk together ketchup, vinegar, brown sugar, soy sauce, ginger and garlic until smooth.
Pour the sauce over the sauted vegetables in the skillet. Bring to simmer. Return chicken to skillet. Add pineapple to skillet. Stir to coat everything with the sauce. Simmer an additional 3 - 4 minutes.
Serve over rice.
This is best served immediately so the vegetable stay tender-crisp and the chicken also stays crisp.