Makes: about 4 servings
2 medium chicken breasts
-or-
pork (same equivalent of chicken)
1 egg
1/2-1/3 cup flour
1 Tbsp. corn starch
1/3 cup vinegar
1 medium green pepper
1/2 medium onion (I don't like this, but others seem to)
1/2 cup brown sugar
1 20 oz. can of chunk pineapple - still in juices
1 Tbsp. soy sauce
Prep Notes:
I would cut up the vegetables while the chicken is cooking. Doing this saves time and makes it possible for you to add it right into the sauce when you're ready for it.
Cube chicken breasts (or pork) into approximately 1 inch cubes. Beat the egg in a bowl. Dip the cubed chicken in the egg and then in the flour, creating a breading. Melt grease in a large sauce pan (or you can use olive oil) until hot. Placed breaded chicken in pan and cook until it is browned and cooked. Remove chicken from the pan and drain any excess oil or grease.
In the same sauce pan mix the corn starch and brown sugar, soaking up any oil or grease in the pan. Stir in the pineapple with the juices, vinegar, and soy sauce, mixing it until the sugar is dissolved. Boil sauce mixture, stirring constantly. Once it is boiling add the chicken back into the pan with the sauce.
Reduce the heat so the the mixture simmers. Cover the pan and simmer for 10 minutes, stirring occasionally. Add peppers and onions. Cover again and simmer for about 5 more minutes.
Serve over rice and enjoy!!!
