Chinese Pineapple Chicken

• 3 whole Chicken Breasts, Cut Into Bite-sized Cubes
• 3 Tablespoons Soy Sauce
• 1- 1/2 teaspoon Sesame Oil
• 1/4 teaspoons Pepper
• 1 whole Egg, Lightly Beaten
• 4- 1/2 Tablespoons Flour
• 4- 1/2 Tablespoons Cornstarch
• Oil, For Frying
• 1- 1/2 cup Fresh Pineapple Chunks
• 1- 1/2 cup Pineapple Juice
• 1 dash Orange Juice
• 3 whole Colorful Bell Peppers, Cut Into Bite-sized Pieces
• 1/4 cups Brown Sugar
• 1 pinch Red Pepper Flakes
• 1- 1/2 Tablespoon Soy Sauce
• 1- 1/2 Tablespoon Cornstarch Mixed With 1-1/2 Tablespoon Water

1. Add chicken to a medium bowl.
2. Toss with soy sauce, sesame oil, pepper, lightly beaten egg, flour and cornstarch.
3. Cover and let marinade between 30 minutes to 2 hours.
4. Heat the oil in a large frying pan on high heat for about four minutes.
5. Then, cut the heat back to medium-high.
6. Add the chicken in three batches, turning if necessary, and cook until golden brown and white throughout.
7. When well browned and cooked through, remove from the pan and let the chicken drain on a paper towel-lined plate.
8. In a medium saucepan over medium-high heat, add pineapple, pineapple juice, orange juice and peppers.
9. Bring to a boil, then add brown sugar and, a dash of red pepper flakes and soy sauce and let the sauce simmer for 5 minutes.
10. Mix the cornstarch and water in a small bowl until thick.
11. Turn the heat on the pineapple sauce back to medium-high.
12. Add the cornstarch mixture to the pineapple sauce and stir until thickened.
13. Add the chicken and toss to coat.
14. Serve over rice and broccoli.
15. Enjoy!

chicken breasts, soy sauce, sesame oil, pepper, egg, flour, cornstarch, pineapple, pineapple juice, orange juice, bell peppers, brown sugar, red pepper, soy sauce, cornstarch

Taken from tastykitchen.com/recipes/main-courses/chinese-pineapple-chicken/ (may not work)