Sweet and Sour Chicken

1. 1

   Dice the pepper and onion into small pieces (about 1 cm).

2. 2

   In a large mixing bowl, combine the diced pepper and onion, pineapple (including all juice from the can), brown sugar, ketchup, vinegar, and 1 tablespoon cornstarch.

3. 3

   Stir well and allow to sit.

4. 4

   Combine 2 tablespoons cornstarch, flour, garlic, and salt in a small bowl and set aside.

5. 5

   Slice the chicken into nugget-sized pieces (about 2x2x1 cm).

6. 6

   In a plastic bag, shake the chicken with 1 tablespoon of wok oil, then add the flour mixture and shake until well coated.

7. 7

   Heat the remaining tablespoon of oil over medium-high heat in a large nonstick frying pan.

8. 8

   Brown the chicken well on all sides, about 10 minutes total.

9. 9

   Add the remaining ingredients from the large bowl.

10. 10

    Add crushed red pepper if desired.

11. 11

    Bring to to a boil, then turn the heat to low and allow to simmer covered for 15-20 minutes.

12. 12

    The sauce should thicken and the chicken will be cooked through.

13. 13

    Serve over rice.

* Per serving · 4 servings · Values may vary.