This sweet n' sour chicken is absolutely delish. Pretty sure my family thought this came from our favorite Chinese restaurant. In their defense, I did stop and get chow mein take out to go with it. It's true. If you're a better wife/mom/cook than me (you've got a good shot), you'll probably serve it with homemade stir fry veggies. I have breaded this before, but tried it this time without the breading (my feeble attempt to cut calories), and liked it just as well. It's really that good - no one will miss the breading except your waistline. Enjoy!!
SWEET N' SOUR CHICKEN
4-5 chicken breasts, chopped into 1-2" pieces
3 Tbs cornstarch
1 1/2 c brown sugar
2/3 cup red wine vinegar (can substitute with apple cider or just plain white vinegar, but you'll lose that reddish color)
2 Tbs soy sauce
1 can pineapple tidbits, drained
1/2 green pepper, chopped
Mix cornstarch and brown sugar in saucepan. Stir in vinegar, soy sauce, pineapple and peppers. Bring to a boil and continue boiling 3-5 minutes, stirring frequently. Place chicken pieces into a 9x13 baking dish, greased with non-stick cooking spray. Pour sauce over chicken and cover with foil. Bake 20 minutes, remove foil and bake an additional 15 minutes.
Serve over rice. White rice if you like it super delicious. Brown rice if you're healthy like Kimi. Or serve it next to ham-fried rice if you're like me and got the chow mein.