Sweet and Sour Chicken
In a medium saucepan whisk together:
1 cup pineapple juice (or peach or apricot preserves)
4 tsp soy sauce
1/2 cup ketchup
1 cup sugar
1/3 cup vinegar
4 T. corn starch
4 T. water
Blend and cook over medium heat until thickened. Do not burn.
Meanwhile, cube 2 lbs boneless skinless chicken breast. Season with salt, pepper and a little garlic powder. Roll pieces in flour and fry in a large wok that is hot with cooking oil. Cook for about 3 minutes per side. Chicken is not done yet, but then take the well-combined S&S sauce and pour in wok. Turn down heat to simmer. Cover wok and let chicken finish cooking for about 8 minutes.
Serve over hot sticky rice. I used Jasmine rice here because it's fast!
