Sweet and sour chicken

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!