Sweet ‘N’ Sour Chicken

• 4 boneless skinless chicken breast halves (4 ounces each)
• 2/3 cup water
• 1/3 cup sugar
• 1/4 cup cider vinegar
• 1/4 cup reduced-sodium soy sauce
• 1 medium sweet red pepper, cut into 1-inch pieces
• 1 medium green pepper, cut into 1-inch pieces
• 2 tablespoons cornstarch
• 3 tablespoons cold water
• Hot cooked brown rice

1. Place chicken in an 11x7-in. baking dish; set aside. In a small saucepan, bring the water, sugar, vinegar and soy sauce to a boil, stirring constantly. Add peppers; return to a boil. Combine cornstarch and cold water until smooth; gradually stir into pepper mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Pour over chicken.
2. Bake, uncovered, at 350u0b0 for 10-13 minutes on each side or until a thermometer reaches 170u0b0. Serve with rice.

chicken breast halves, water, sugar, cider vinegar, soy sauce, sweet red pepper, green pepper, cornstarch, cold water, brown rice

Taken from www.tasteofhome.com/recipes/sweet-n-sour-chicken/ (may not work)