Sweet and Sour Chicken With Pineapple and Veggies

READY IN: 40mins




  • Cut up chicken breasts, however many you'd like in there (about 1 pound is good), and saute in large deep skillet with oil til done. About 10 minutes depending on how you cut them.
  • Remove to a bowl and cover to keep warm and moist.
  • Drain and wipe out skillet with a paper towel.
  • Mix brown sugar and cornstarch in skillet. Stir in pineapple (with syrup), vinegar and soy sauce.
  • Over medium heat, heat til boiling and thickened stirring constantly. You'll know when the sauce is done because it will turn dark and clearish and thicken quickly.
  • Reduce heat.
  • Add chicken and water chestnuts (drained), cover and simmer over low heat about 10 minutes, stirring ocaisionally.
  • Stir in pea pods and baby corns and continue to cook 5 minutes longer, uncovered, stirring ocaisionally and gently.
  • *If you'd like, you can add a small can of mandarin oranges (DRAINED) to this at this point. But just fold them in and serve immediately. I like them in there, but they do tend to water down the sauce a bit, so be careful if adding them. BARELY fold them in and serve right away.
  • Serve all over cooked rice.