Sweet and Sour Chicken

DIRECTIONS

• Open canned pineapple and reserve 1/2 cup juice.
• 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.
• In resealable plastic bag, combine flour and remaining cornstarch.
• Add chicken to flour mixture; seal bag and shake to coat.
• Transfer chicken to cutting board and lightly spray both sides with cooking spray.
• In large skillet over medium-high temperature, heat 1 teaspoon canola oil; swirl to coat the bottom of skillet.
• Cook chicken on one side for 4 minutes or until golden on the bottom.
• Turn chicken and pour in remaining oil, spreading as much as possible.
• Cook another 4 minutes until golden and chicken is no longer pink in the center.
• Transfer to a plate and cover to keep warm.
• 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.
• Make a well in center of vegetables.
• Pour pineapple juice mixture into the well; cook 1 or 2 minutes stirring the juice mixture occasionally until thickened.
• Add pineapple chunks; stir vegetables and pineapple chunks into the sauce.
• Add chicken and cook 2 or 3 minutes more, stirring occasionally, until heated through.
• Serve and enjoy!