Sauce
1/2 cup sugar (or use 1/4 cup raw Stevia)
1/2 cup apple cider vinegar
2 tablespoons soy sauce
1 teaspoon garlic powder
1/2 teaspoon onion salt
1/4 cup ketchup
1 tablespoon cornstarch
2 tablespoon cold water
To make the sauce, in a medium sauce pan combine sugar, vinegar, soy sauce, garlic powder, onion salt and ketchup. Stir and bring to a low simmering boil. In a small bowl, whisk together the 1 tablespoon corn starch and 2 tablespoon water until dissolved. Add to sauce pan and stir until thickened. Reduce to low heat. Turn heat off and prepare the chicken.
4 boneless skinless chicken breasts
1/3 cup corn starch
2 tablespoons olive oil
1 red bell pepper, cut in 1-inch square pieces
1 green bell pepper, cut in 1-inch square pieces
1/2 sweet onion, cut in 1-inch square pieces
1/2 cup pineapple chunks, drained
1/3 cup corn starch
2 tablespoons olive oil
1 red bell pepper, cut in 1-inch square pieces
1 green bell pepper, cut in 1-inch square pieces
1/2 sweet onion, cut in 1-inch square pieces
1/2 cup pineapple chunks, drained
Pound chicken breasts to 1/2 inch thick. Cut into 1-inch pieces. Put chicken pieces and 1/3 cup corn starch in a large ziplock bag and seal. Shake to coat chicken. Pour olive oil in a large skillet and heat to medium. Add coated chicken. Saute for about 5 minutes. Add peppers, onions and drained pineapple chucks. Continue to stir until chicken is browned and tender. Add sauce to chicken, peppers and pineapple. Stir to coat well. Serve warm with steamed rice.
On the Net:
Ro's Recipes at Banks Market
