Sweet And Sour Chicken With Pineapple And Veggies

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 2 -4 boneless skinless chicken breasts, cut into small chunks or strips
• 1 tablespoon vegetable oil
• 3/4 cup packed dark brown sugar
• 3 tablespoons cornstarch
• 1 (20 ounce) can pineapple chunks in heavy syrup
• 1/3 cup vinegar, can sub rice vinegar
• 1 tablespoon soy sauce
• 4 ounces sugar snap pea pods, 1/2 of an 8 oz. box
• 1 (8 ounce) can sliced water chestnuts, drained
• 16 -20 baby sweet corn cobs, packed in water rinsed and drained
• 1 (11 ounce) can mandarin oranges, drained and optional*

Recipe

• 1 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.
• 2 remove to a bowl and cover to keep warm and moist.
• 3 drain and wipe out skillet with a paper towel.
• 4 mix brown sugar and cornstarch in skillet. stir in pineapple (with syrup), vinegar and soy sauce.
• 5 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.
• 6 reduce heat.
• 7 add chicken and water chestnuts (drained), cover and simmer over low heat about 10 minutes, stirring ocaisionally.
• 8 stir in pea pods and baby corns and continue to cook 5 minutes longer, uncovered, stirring ocaisionally and gently.
• 9 *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.
• 10 serve all over cooked rice.