SWEET AND SOUR CHICKEN

serves 4-6

3 boneless, skinless chicken breasts, cut into 1-inch cubes

6 tablespoons flour seasoned with 1/2 tsp salt and 1/2 tsp pepper

¼ cup olive oil

⅛ cup cornstarch

1 teaspoon salt

¼ teaspoon pepper

¼ cup brown sugar

¼ cup white vinegar

1 20 oz. can pineapple tidbits (reserve juice)

½ cup pineapple juice (use reserved juice)

½ cup low-sodium chicken broth

1 tablespoon soy sauce

1 red bell pepper, sliced

¼ cup yellow onion, sliced

Coat chicken in seasoned flour and fry in olive oil until browned.  Drain and set aside.  In a small bowl combine the cornstarch and chicken broth and stir together with a whisk or fork until smooth and there are no lumps.  In same skillet as the chicken was cooked in, combine the cornstarch/broth mixture, salt, pepper, brown sugar, vinegar, pineapple juice, and soy sauce.  Cook and stir over medium-high heat until bubbling, then reduce heat and cook for 2 minutes.  Add chicken, peppers, onions, and pineapple.  Cook until heated through and vegetables softened.  Serve over rice.