Ingredients
1-1/2 lbs. boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
1/3 cup cornstarch
2 eggs, beaten
1/4 cup pineapple juice
1 tsp. soy sauce
1/3 cup vinegar (I used rice vinegar)
3/4 cup sugar
3 Tablespoons ketchup
1/2 teaspoon salt
Directions
1. Whisk together sauce ingredients: pineapple juice, soy sauce, vinegar, sugar, ketchup and salt. Set aside near stovetop until needed.
2. Cut chicken into bite size pieces. Beat eggs in a shallow bowl with a fork; set aside. Pour cornstarch into a shallow bowl and roll chicken in it. When coated, dip chicken in beaten eggs.
3. Heat just enough oil to cover the bottom of a non-stick skillet on medium-high heat. Place coated chicken pieces into the pan and heat until brown.
4. Pour sauce made earlier onto the browned chicken. Simmer chicken with the lid covering only half of the pan to let the heat escape.
5. Simmer 20-30 minutes, stirring often, until sauce thickens. Serve with rice and ENJOY!
Notes: I cooked half the chicken pieces in my 12 inch pan until brown, removed them and set aside in a bowl. I added the other half of the chicken pieces and cooked them until brown. Then, I put the first batch of chicken back into the pan with the second batch of chicken pieces. (I did this because I didn't want to overcrowd the pan while browning the chicken.) I added the sauce and continued with the rest of the recipe.
Adapted from Yummy.Healthy.Easy
Printed from mybiscuitsareburning.blogspot.com