Sweet and Sour Chicken over Rice

Sweet and Sour Chicken

2 large chicken breasts, cubed

Olive oil
½ onion, minced
1 carrot, thinly sliced
½ green pepper, chopped (may use whatever colors and amount desired)

Sauce:

1 C pineapple juice(100 % pineapple juice canned with the fruit + a little water to equal 1 cup)

½ can tomato sauce
1/3 C ketchup
½ TBSP Worcestershire sauce
1 TBSP apple cider vinegar
1/2 C brown sugar, packed
½ tsp salt
¼ tsp pepper
¼ tsp ginger
2-3 cloves garlic, minced

Add:

1 C pineapple chunks( I cut the “sliced” pineapples into chunks)

1 ½ -2 TBSP cornstarch (mix it with a little cold water first, then pour in)

Before beginning to cook, it is easier to have the chicken and veggies all chopped/minced.  In a large skillet with a lid, cook chicken in a small amount of olive oil.  While chicken is cooking, make the sauce.  Then when the chicken is just about done, add the onion and carrots.  Cook for about five minutes.  Then add the green pepper, and cook 2-3 more minutes.  Pour in the sauce and add the pineapple chunks.  Bring to a boil, then turn down and simmer 15-20 minutes or until carrots are tender.  Add cornstarch/water mix and stir until the sauce thickens.  Serve over rice.

Rice:

4 cups water

salt
2 Cups good quality rice

Bring water to a boil, lightly salt.  Then add rice and turn heat all the way down to low.  Cook rice for 35-40 minutes.  I like to check the rice at 35 minutes, fluff with a fork, then let cook  a few more minutes. If you start your rice just before cooking the chicken, they will be done about the same time.

This is one of my all time favorite dishes!  I hope you enjoy it.  There is nothing better smelling to me than sautéing carrots, onions, and peppers.  Enjoy!