Quick Sweet Sour Chicken

• 1 (15 1/4 oz.) can pineapple chunks in own juice
• 2 Tbsp. cornstarch
• 1/2 c. Karo light corn syrup
• 1/4 c. cider vinegar
• 2 Tbsp. ketchup
• 2 Tbsp. soy sauce
• 1 Tbsp. corn oil
• 1 lb. chicken breasts, boned, sliced and cut in 1/2-inch strips
• 1 clove garlic, minced
• 1 green or sweet red pepper, cut in thin strips

1. Drain pineapple; reserve juice.
2. In small bowl, stir together cornstarch, reserved juice, corn syrup, vinegar, ketchup and soy sauce.
3. In large skillet or wok, heat corn oil over medium-high heat.
4. Add chicken and garlic; stir-fry 2 minutes.
5. Re-stir cornstarch mixture; stir into chicken.
6. Stirring constantly, bring to boil; boil 1 minute.
7. Stir in pineapple and pepper strips; heat through.
8. Makes 4 servings.

pineapple, cornstarch, light corn syrup, cider vinegar, ketchup, soy sauce, corn oil, chicken breasts, clove garlic, green

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1044578 (may not work)