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I've been using this sweet and sour sauce for years. It came from the recipe booklet included with my first wok. In the past it was always served with home made deep fried chicken balls. I've modified my recipe to make it Volumetric with all the great taste of the original tangy sauce! It is also quick to prepare, making it a great mid-week meal.
- 1 tablespoon oil
- 6 boneless skinless chicken breast halves (chopped in chunks)
- 2 bell peppers (any color, chopped in chunks)
- 1 onion (large, chopped in chunks)
- 1 cup vinegar
- 1⁄2 teaspoon salt
- 1⁄2 cup orange juice
- 1⁄2 cup pineapple juice (from a can of pineapple chunks)
- 6 ounces tomato paste (1 can)
- 2 tablespoons cornstarch (dissolved in cold water)
- 1⁄3 cup Splenda sugar substitute
- 1 cup pineapple chunk
- Heat oil in a non-stick pan or wok.
- Cook chicken until no longer pink. Remove chicken, saving the liquid in the pan.
- Add the peppers and onions to the liquid in the pan and heat until cooked. I like my peppers and onions crunchy, so I don't overcook.
- Once cooked, drain and set aside.
- While chicken and peppers are cooking, prepare the sauce.
- To make sauce: place vinegar, salt, juices and tomato paste in a pot.
- Heat on medium and simmer for 10 minutes.
- Combine cornstarch with a small amount of water.
- Add cornstarch/water mixture to the sauce, stirring to remove any lumps.
- Add splenda and pineapple chunks.
- Continue to heat for another couple of minutes to heat pineapple chunks.
- Serving ideas: Either combine the sauce with the cooked chicken mixture, or serve the sauce on the side. Present with steamed rice.