1lb.boneless chicken breastscut into 1 inch pieces
6Tablespoonsketchup
1/3c.water
3TablespoonsvinegarI used red wine vinegar
2Tablespoonsbrown sugar
3Tablespoonssoy sauce
1Tablespoonolive oil
1red bell peppercut into 1 inch pieces
2c.broccoli florets
1 1/2c.pineapple tidbits in pineapple juice
2teaspoonsgingergrated
3garlic clovesminced
3green onionscut into 1 inch pieces
1teaspoonpepper
Instructions
Combine the egg and 1 tablespoon of cornstarch in a large bowl. Whisk. Add the chicken and toss to coat.
In a small bowl combine the ketchup, water, vinegar, brown sugar, soy sauce, and remaining cornstarch. Whisk to combine.
Add 1 teaspoon of olive oil in a large skillet and heat over medium high heat. Add the bell pepper and broccoli and cook for 4 minutes, stirring frequently. Add in the pineapple, ginger, and green onions. Cook for 2 minutes. Transfer the vegetable mixture into a medium bowl.
Add the remaining olive oil to the skillet. Add the chicken. Stir fry for 6-8 minutes or until chicken is browned. Add the sweet and sour mixture to the pan.
Bring to a simmer. Simmer for 1-2 minutes or until thickened. Sprinkled with pepper and serve over rice.