Sweet And Sour Chicken

• 1 pkg. boneless, skinless chicken breasts
• 2 small to medium green bell peppers
• 1 medium to large red bell pepper
• 1 clove garlic
• 2 medium white onions
• 3 Tbsp. cornstarch
• 1 tsp. salt substitute (e.g., "No Salt")
• 2 (16 oz.) cans pineapple in own juice
• 1 pkg. slivered almonds
• 1 tsp. lemon pepper
• cooked rice for 4
• canola oil
• soy sauce
• tarragon vinegar
• sweet basil

1. Cube chicken breasts.
2. Combine salt substitute, lemon pepper and cornstarch and dredge cubed chicken breasts in the mixture. Saute chicken breasts in canola oil (use your own judgment as to the amount needed) in two batches.
3. Set aside.
4. Slice and quarter onions and minced garlic and saute.
5. Slice and quarter the red and green peppers and saute with onion and garlic.
6. Drain pineapple and add to onion, garlic and peppers.
7. If mixture seems dry, add a little of the pineapple juice; reserve the remainder.
8. Add chicken.
9. Add soy sauce, vinegar, and sweet basil to taste; add almonds.
10. Cover and reduce heat.
11. Cook for about 30 minutes. Serve over rice.

chicken breasts, green bell peppers, red bell pepper, clove garlic, white onions, cornstarch, salt substitute, pineapple, almonds, lemon pepper, rice, canola oil, soy sauce, tarragon vinegar, sweet basil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=363552 (may not work)