Sweet And Sour Chicken

• 1 (8 ounce) can pineapple chunks
• 2 tablespoons light brown sugar
• 2 tablespoons tomato ketchup
• 2 tablespoons wine vinegar
• 2 teaspoons soy sauce
• 1/4 teaspoon salt
• 1 tablespoon cornstarch, divided
• 1 tablespoon all-purpose flour
• 4 boneless skinless chicken breast halves
• 2 teaspoons canola oil, divided
• 1 medium carrot, thinly sliced
• 1 red onion, chopped
• 1 medium red bell pepper, chopped

1. Open canned pineapple and reserve 1/2 cup juice.
2. In a medium non-metallic bowl, combine brown sugar, ketchup, vinegar, reserved pineapple juice, soy sauce, salt and 2 teaspoons of the cornstarch. Whisk until dissolved and set aside.
3. In resealable plastic bag, combine flour and remaining cornstarch.
4. Add chicken to flour mixture; seal bag and shake to coat.
5. Transfer chicken to cutting board and lightly spray both sides with cooking spray.
6. In large skillet over medium-high temperature, heat 1 teaspoon canola oil; swirl to coat the bottom of skillet.
7. Cook chicken on one side for 4 minutes or until golden on the bottom.
8. Turn chicken and pour in remaining oil, spreading as much as possible.
9. Cook another 4 minutes until golden and chicken is no longer pink in the center.
10. Transfer to a plate and cover to keep warm.
11. To the same skillet, add carrots, onion and red bell pepper. Cook on medium high heat, stirring occasionally, for 2 or 3 minutes or until tender-crisp.
12. Make a well in center of vegetables.
13. Pour pineapple juice mixture into the well; cook 1 or 2 minutes stirring the juice mixture occasionally until thickened.
14. Add pineapple chunks; stir vegetables and pineapple chunks into the sauce.
15. Add chicken and cook 2 or 3 minutes more, stirring occasionally, until heated through.
16. Serve and enjoy!

pineapple, light brown sugar, tomato ketchup, wine vinegar, soy sauce, salt, cornstarch, flour, chicken, canola oil, carrot, red onion, red bell pepper

Taken from www.food.com/recipe/sweet-and-sour-chicken-305877 (may not work)