Sweet and Sour Chicken

This east Asian recipe is posted in preparation for my participation in the World Tour 4!

• Ready In: 22 mins
• Serves: 4

Ingredients

• 1 (8 ounce) can pineapple chunks
• 2  tablespoons light brown sugar
• 2  tablespoons tomato ketchup
• 2  tablespoons wine vinegar
• 2  teaspoons soy sauce
• 1⁄4 teaspoon salt
• 1  tablespoon cornstarch, divided
• 1  tablespoon all-purpose flour
• 4  boneless skinless chicken breast halves
• 2  teaspoons canola oil, divided
• 1  medium carrot, thinly sliced
• 1  red onion, chopped
• 1  medium red bell pepper, chopped

Directions

1. Open canned pineapple and reserve 1/2 cup juice.
2. In a medium non-metallic bowl, combine brown sugar, ketchup, vinegar, reserved pineapple juice, soy sauce, salt and 2 teaspoons of the cornstarch. Whisk until dissolved and set aside.
3. In resealable plastic bag, combine flour and remaining cornstarch.
4. Add chicken to flour mixture; seal bag and shake to coat.
5. Transfer chicken to cutting board and lightly spray both sides with cooking spray.
6. In large skillet over medium-high temperature, heat 1 teaspoon canola oil; swirl to coat the bottom of skillet.
7. Cook chicken on one side for 4 minutes or until golden on the bottom.
8. Turn chicken and pour in remaining oil, spreading as much as possible.
9. Cook another 4 minutes until golden and chicken is no longer pink in the center.
10. Transfer to a plate and cover to keep warm.
11. To the same skillet, add carrots, onion and red bell pepper. Cook on medium high heat, stirring occasionally, for 2 or 3 minutes or until tender-crisp.
12. Make a well in center of vegetables.
13. Pour pineapple juice mixture into the well; cook 1 or 2 minutes stirring the juice mixture occasionally until thickened.
14. Add pineapple chunks; stir vegetables and pineapple chunks into the sauce.
15. Add chicken and cook 2 or 3 minutes more, stirring occasionally, until heated through.
16. Serve and enjoy!