Sweet and Sour Chicken

• 3 Tablespoons Cornstarch
• 1/2 cups Karo Syrup (White)
• 1/4 cups White Vinegar
• 3 Tablespoons Soy Sauce
• 2 Tablespoons Catsup
• Reserved Juice From Can Of Pineapple
• 2 bunches Broccoli
• 2 whole Large Onions
• 1 package (about 8 Oz. Package) Whole Mushrooms
• 2 whole Large Bell Peppers
• 3 whole Boneless Chicken Breasts
• 3 Tablespoons Peanut Oil
• 1/2 bags (12 Oz. Bag) Bean Sprouts
• 1 can (20 Oz. Can) Pineapple Chunks In Heavy Syrup, Liquid Reserved For Sauce

1. Mix the sauce ingredients.
2. Set aside.
3. Cut the broccoli, onions, mushrooms and bell peppers into bite-size pieces, making sure to keep the size of the pieces uniform.
4. Cut chicken into bite size cuts too.
5. (It is easier to cut the chicken when its semi-frozen.)
6. Pour the peanut oil into a wok or large skillet.
7. Stir fry each ingredient seperately for about 3-4 minutes and put into a bowl.
8. Add more oil when needed.
9. When all ingredients have been stir fried, return all of them to the wok (or skillet).
10. Add the prepared sauce and stir to blend well.
11. Cover and simmer about 10 minutes.
12. You can can serve this over hot rice or by itself.
13. Either way, enjoy!

cornstarch, syrup, white vinegar, soy sauce, catsup, pineapple, bunches broccoli, onions, mushrooms, bell peppers, chicken breasts, peanut oil, sprouts, pineapple

Taken from tastykitchen.com/recipes/main-courses/sweet-and-sour-chicken-9/ (may not work)