Ingredients
- 1 large egg
- 1 garlic clove
- onion cut into wedges
- 1/2 C cornstarch
- 3 Cups uncooked or cooked chicken breast, cut into 1-inch cubes
- 1 cup cider vinegar
- 1 cup sugar
- 2 TBS soy sauce
- 2 TBS catsup
- 1 tablespoon canola oil
- 1/2 green bell pepper, ribs and seeds removed, cut into 1-inch pieces
- 3 ounces snow peas, stem ends trimmed
- pineapple, peeled, cored, and cut into 1-inch pieces or can of chunks
Preparation
Step 1
In a bowl, whisk together egg and ½ tsp soy sauce. Add chicken; set aside 10-20 min.
In paper bag add cornstarch and chicken. Shake to coat.
Heat a medium nonstick skillet over medium heat. Add oil. Using a slotted spoon, transfer coated chicken to hot pan. Cook, tossing occasionally, until meat is golden brown on all sides, 10 to 12 minutes if raw, 3-5 min if cooked. Transfer chicken to a plate; set aside.
Saute garlic and onion about 5 min.
Drain can pineapple liquid into measure cup add water to make 1 cup. Save chunks.
Pour in vinegar , pinapple liquid, sugar; into fry pan, bring to a simmer, stirring until sugar disolved.
in bowl combine 2TBS cornstarch with ¼ C water until smooth, stir into fry pan and bring to boil.
Add bell pepper; cook, stirring, until sauce is thick and shiny, about 2 minutes. Stir in pea pods,soy sauce, catsup, pineapple, and chicken simmer about 5 min. Serve warm.