Sweet and Sour Chicken

Perfection. Thats all I have to say. This recipe is so easy and yummy! Far better than any chinese restaurant and there aren't all those nasty preservatives and heavens knows what else in it!

Preheat Oven to 350'F

Chicken

3-5 chicken breast or 6-8 Chicken Tenders
salt and pepper
1 cup cornstarch (or enough to coat the chicken) 
2 eggs, beaten
2 tbsp oil

Veggies and Pineapple

1/4 of green pepper sliced
1/4 of yellow pepper sliced
1/4 of red pepper sliced
1/4 onion sliced
1 can of pineapple chunks

Sauce:

1 cup brown sugar
4 Tablespoons ketchup

1/2 cup apple cider vinegar

1 Tablespoon soy sauce
1 teaspoon garlic powder

1 teaspoon ginger

red pepper flakes

1 tablespoon cornstarch 

Directions:

Thaw out your chicken and trim off fat and "weird" pieces. Cut into 1 inch squares

In a bowl beat the two eggs till smooth

In a large zip lock bag, put in 1 cup of cornstarch salt and pepper.

Dip your chicken pieces in the egg then place in zip lock bag. 

Twist up the top of the bag...or seal it...and shake shake shake. I kinda had to massage the pieces of chicken while in the bag to get them coated well. 

Heat up oil in skillet and dump your chicken onto the skillet. Cook until outsides are golden brown. 

Place Chicken in baking dish. 

Adding a little more oil if needed, cook peppers, onion, and pineapple till tender and pineapple is browned slightly 

While that is cooking prepare your sauce

Whisk all ingredients until smooth then pour over chicken

Once the veggies are cooked add them to the baking dish, stirring them into the sauce. 

Bake at 350'F for 15 minutes. Stir then bake for another 15 minutes till sauce is thickened.

Serve with rice or any of your other favorite stir fry veggies. 

You will not be disappointed! This recipe is awesome!