Sweet & Sour Pineapple Chicken

Most sweet & sour chicken I've had in the U.S. has the chicken battered & deep friend before adding the sweet & sour sauce. This is a much healthier and lower fat version, but is still equally as satisfying. Enjoy!

Sweet & Sour Pineapple Chicken

Ingredients:

1 pound whole Chicken Breasts-boneless & skinless-cut into bite sized pieces

2 cups fresh Pineapple, peeled & cute into large cubes (I cooked mine ahead of time **see below)

1 red bell Pepper

1/8 cup Rice Wine Vinegar

2 tablespoons Nam Pla

A few dashes Red Pepper flakes

2 medium sized Yellow Squash

4 teaspoons Corn Starch

3 tablespoons Soy Sauce

1 cup yellow baby Corn

1 yellow Onion-sliced

2 medium sized carrots-peeled & sliced diagonally

3-4 cloves fresh Garlic-minced

1/8 cup fresh Ginger-minced

2 tablespoons granulated white Sugar

Directions:

Place pineapple into a small pot over stovetop. Add 1 cup water & sugar. Bring to a boil, remove from heat & set aside. Drain juice, add an additional ½ cup water, & mix well with corn starch. In a large wok, heat oil, then sauté ginger, onions, and garlic till golden brown & fragrant. Add chicken, soy sauce, nam pla & red pepper flakes. Cook, stirring frequently for about 5 minutes. Add carrots. Cook for 1 minute. Add remaining ingredients (except water & corn starch) & cook for another 2 minutes. Once all ingredients & veggies are tender, add cornstarch & water. Cook for 30 seconds. Turn off & remove from heat. Serve over Jasmine Rice